1 x Marion’s Kitchen San Choy Bow Kit, which includes:
– VERMICELLI NOODLES
– SAN CHOY BOW SAUCE
– WATER CHESTNUTS
– CRUSHED PEANUTS
2 tbsp vegetable oil
herbs, to serve (e.g. mint and coriander)
slice cucumber, to serve
sliced chillies, to serve
lettuce leaves, to serve
½ cup panko breadcrumbs
¼ cup milk
500g (1 lb) pork mince
¼ cup finely sliced spring onion (scallions)
2 garlic cloves, finely grated or minced
1 tsp sea salt
For the meatballs, place the breadcrumbs and the milk into a small bowl. Mix and allow to soak for a minute until softened.
When the breadcrumbs are soft and mushy, place them in a large bowl along with the remaining meatball ingredients. Open up the WATER CHESTNUT sachet from the kit and pour the contents into a fine sieve to drain away the liquid. Add the water chestnuts to the meatball mixture. Mix until well combined.
Heat the vegetable oil in a large non-stick wok or frying pan over high heat. Wet your hands (this helps the mixture from sticking to your fingers) and roll small meatballs and add them straight into the hot pan as you go. Allow to sear for 2-3 minutes before turning and searing on the other side for another 2 minutes.
Pour in the SAN CHOY BOW SAUCE and mix well. Allow to simmer for 4-5 minutes or until the sauce thickens slightly and the meatballs are cooked through.
In the meantime, cook the VERMICELLI NOODLES. Soak them in hot water for 3 minutes or until just softened. Drain and rinse under tap water to stop them cooking any further. Drain again and use scissors to cut the noodles into a more manageable length. Transfer noodles to a serving plate.
Once your meatballs are cooked, sprinkle over the CRUSHED PEANUTS and transfer the meatballs to a serving plate. Serve family-style with loads of fresh herbs, sliced cucumber, sliced chillies and lettuce to wrap everything up.