Serves:4
Difficulty:Easy
Ingredients:
- 600g pork mince
- 4 green onions, finely chopped
- 2 cloves garlic, crushed
- 2 tbsps Chang's Original Oyster Sauce
- 3 tbsps Chang's Sesame Oil
- 1tbsp Chang's Gluten Free Tamari Light Soy Sauce
- 1 egg, lightly whisked
- 1/4 cup rice bran or vegetable oil
- 100g mini mixed capsicums, sliced
- 200g Swiss brown mushrooms, sliced
- 150g oyster mushrooms, sliced
- 150g cherry tomatoes
- 1/2 small bunch watercress, washed, picked
- 2x 100g packets Chang's Original Fried Noodles
Method:
- Combine mince, onion, 1/2 the garlic, Oyster sauce, 1/2 the Sesame oil, Soy sauce and egg in a medium bowl until well mixed.
- Shape 1/4 cup portions into balls, flatten slightly.
- Heat the rice bran oil in a large frying pan over medium heat.
- Cook meatballs, in batches, turning, for 4-5 minutes or until golden and cooked through.
- Transfer to a plate and add remaining garlic and Sesame oil to the frying pan with the capsicum, mushrooms and tomatoes.
- Stir fry 2-3 minutes or until mushrooms are softened.
- Return meatballs to pan with watercress and noodles and toss to combine.
