Asian Meatballs with Korean Noodles and Spring Onions

This recipe is all about swapping out some of the meat from a recipe and replacing it with other ingredients that are super good for you. In this new Peter Sidwell recipe, 200g of meat has been replaced with cashews and California Prunes, as the meaty texture and the sweetness of the prunes work really well. Great tasting food, using California Prunes to help reduce meat consumption a little.

Makes: 4Prep Time: 20 minutesCook Time: 30 minutes
EMAIL PIN SHARE

INGREDIENTS

  •  
  • For the meatballs:
  • 250g minced pork or turkey (usual recipe uses 450g mince)
  • 100g cashew nuts soaked in boiling water
  • 100g chopped California Prunes
  • 1 clove garlic
  • 20g fresh ginger
  • 1 tsp miso paste
  • 1/2 tsp salt
  • 1 red chilli - finely chopped
  • 1 egg
  • 300g dried egg noodles
  • 1 tbsp sesame oil
  • 2 bok choy - sliced
  • 4 spring onions
  • For the broth:
  • 900ml (2 pints) chicken stock
  • 75g California Prunes
  • 1 clove garlic - crushed
  • 20g fresh ginger
  • 1/2 red chilli
  • 1 tsp miso paste
  • 20ml soy sauce
  • 1 tbsp ketchup
  •  
  •  

DIRECTIONS

  1. Place the cashew nuts into a bowl, cover with boiling water, and leave to soak for 20 minutes.
  2. Meanwhile mix together in a large bowl the minced meat, chopped California Prunes, garlic, ginger, salt, chilli and miso.
  3. Drain the cashew nuts, but keep the liquid to one side.
  4. Place the soaked nuts into a food processor and blend with 2-3 tbsp of the soaking water.
  5. Add the nut mixture and egg to the minced meat, and mix together.
  6. Divide the minced meat into 16 equal portions (approximately 35g portions) and, with wet hands, roll into meatballs. Set aside while you prepare the broth.
  7. To make the broth, pour 900mls chicken stock into a pan. Add the crushed garlic, sliced red chilli, miso and ginger, then bring to the boil.
  8. Blend the ketchup, soy and California Prunes together and stir into the broth.
  9. Add the meatballs, and simmer for 20 minutes until they are fully cooked.
  10. Meanwhile cook the noodles in plenty of boiling water until tender, it usually takes 4-5 minutes, then drain and divide up into 4 bowls.
  11. Slice the bok choy and spring onions and scatter over the cooked noodles.
  12. Using a ladle divide the meatballs and broth into the 4 bowls, top with sesame seeds and maybe a little coriander.

Serving Suggestion: If you like a little sharpness to your meal, try squeezing some fresh lime juice over the noodles.

AUTHOR

Peter Sidwell

Peter Sidwell

California Prune Board Ambassador Peter Sidwell, is a chef, baker, TV presenter, author, and innovator of all things food related. Peter has been a chef all his working life and over the years has developed a simple, fresh and innovative way of cooking which focuses on the importance of fine ingredients and technical know-how to ensure the best results. Peter has travelled the world cooking, talking and demonstrating his approach and explaining how and why it works so well for all manner of food offerings. Peter works both with chefs, consumers, food producers and retailers to innovate, create process or refine procurement. Working from his new innovation centre in England's beautiful Lake District, Peter and his team create exciting, attractive and mouth-watering new recipes with digital content, showcasing the delicious flavour and versatility of California Prunes.