Quinoa and ground pork join forces to not only jazz up the protein mix but add fluffy texture and nutty notes to meatballs that float in a fragrant broth.
Ингредиенты
- 1/2 cup (90 g) quinoa, rinsed and drained
- 1/2 lb (225 g) lean ground pork
- 1/4 cup (15 g) panko bread crumbs
- 1 egg
- 2 green onions, finely chopped
- 1 garlic clove, finely chopped
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (5 ml) sambal oelek
- 2 tsp (10 ml) soy sauce
- 2 tsp (10 ml) mirin
- 1/4 cup (60 ml) hoisin sauce
- 2 tbsp (30 ml) vegetable oil
- 4 green onions, halved
- 2 pieces ginger, about 1 inch (2.5 cm) each
- 1 garlic clove
- 1 tbsp (15 ml) vegetable oil
- 8 cups (2 litres) chicken broth
- 1 cup (30 g) cilantro sprigs
- 2 packages (200 g each) precooked udon noodles
- 3 cups (225 g) bean sprouts
- 1 cup (30 g) cilantro leaves
Инструкция
- In a saucepan of salted boiling water, cook the quinoa for 15 minutes or until tender. Drain and rinse under cold running water. Press to remove excess water.
- In a large bowl, combine the cooked quinoa, pork, panko, egg, green onions, garlic, sesame oil and sambal oelek. Generously season with salt and pepper. Mix thoroughly.
- Working with lightly oiled hands, shape each meatball using 1 tbsp (15 ml) of the mixture. Set aside on a plate and refrigerate.
- In a small bowl, whisk together the soy sauce, mirin and hoisin sauce and set aside.
