Prep time: 20 mins Cook time: 20 mins Serves: 4
4 green onions
500g pork mince
¾ cup fresh breadcrumbs
1 egg, lightly beaten
2 tbs peanut oil
1 small red capsicum, finely chopped
1 garlic clove, crushed
½ cup crunchy peanut butter
400ml can coconut milk
2 tbs sweet chilli sauce
1 tbs sweet soy sauce
2 tsp fish sauce
1 tbs lime juice
450g packet think hokkien noodles
Finely chop half the onions. Thinly slice remaining onions and set aside. Place mince, breadcrumbs, egg and finely chopped onion in a bowl. Season. Mix well. Roll 2 level teaspoons of mince mixture into balls.
Heat half the oil in a large, deep frying pan over medium-high heat. Cook meatballs, in batches, turning, 4 – 5 minutes or until browned all over. Drain on paper towels.
Heat remaining oil in the same pan over medium heat. Add capsicum, garlic and sliced onion. Cook, stirring, 2 – 3 minutes or until capsicum is softened. Add peanut butter, coconut milk, chilli sauce, soy sauce, fish sauce and 1/3 cup water. Cook. Stirring, for 2 – 3 minutes or until heated through.
Return meatballs to pan. Bring to a simmer. Simmer, stirring occasionally, for 3 – 4 minutes or until meatballs are cooked through.
Meanwhile, prepare noodles following packet directions. Drain well. Serve noodles with meatballs.