Eggless Pork Meatballs in Rice Noodle Soup
I used a slice of regular (toast) wholemeal bread and full cream cow's milk in this recipe. For a gluten and dairy free option, use a slice of gluten-free bread and non-dairy milk. Since the meatballs are eggless, make sure your pan is hot, well oiled and be gentle when turning them over.
Servings: 4
For the Eggless Pork Meatballs:
- 500 g pork mince
- 1 slice bread
- 1/4 cup milk
- 1 sprig of coriander chopped finely
- 1 tsp ginger powder
- 1/2 tsp chilli flakes
- 4 tbsp sesame oil for frying
For the Rice Noodle Soup:
- 2 bunches of dry rice vermicelli noodles
- 6 cups chicken stock
- 3 tbsp tamari
- 1 tbsp brown sugar
- 1 tsp ginger powder
To serve:
- 2 tbsp crushed peanuts
- coriander leaves
- extra chilli flakes
To make the Eggless Pork Meatballs:
Shred bread and placein a large bowl with milk, allow to soften then mash up with fingers.
Add pork mince, chopped coriander, dried ginger and chilli flakes and mix well. The meat mixture should become a little sticky.
Form 20 small meatballs, about a heaped teaspoon per meatball.
Heat oil in a medium pan over high heat. Add meatballs, in batches of about 7 and cook on medium high heat for about a minute per batch until browned on each side, turning gently!
Transfer to a clean bowl and repeat with the rest.
To make the Rice Noodle Soup:
Place stock, tamari, brown sugar and powdered ginger into a large stock pot.
Add meatballs and bring to a gentle boil.
Throw in dried rice noodles and cook for another 3-4 minutes or until noodles are soft.
To serve:
Divide soup, noodles and meatballs between your serving bowls.
Sprinkle over with crushed peanuts (and chilli flakes), garhish with coriander leaves.