Noodles & Pork Balls with Microgreens

Noodles & Pork Balls with Microgreens

Watercress, one of the stars of this dish, is
a dark, leafy green that grows in freshwater
springs. Watercress has traditionally been
used mostly as a garnish. However, being one
of the newest superfoods, it is experiencing
a return in flavor.
Its resurgence is owed in part to a growing
understanding of its high nutritional value.
Watercress is strong in antioxidants and
contains vitamins A, C, and K. Calcium and
manganese are also abundant. When
compared to other microgreens, it is one of
the more nutrient-dense foods.


Servings: 4
Ingredients
Ginger Pork Balls:
 1 pound ground pork
 1/4 teaspoon white pepper
 1/4 teaspoon sugar
 1/4 teaspoon onion powder
 1 teaspoon kosher salt
 1 teaspoon ginger, grated
 1 tablespoon shallot, minced
 1/2 tablespoon chopped scallions
 1 tablespoon olive oil
Noodles:
 2 teaspoons grated ginger
 1/2 tablespoon minced shallot
 3 teaspoons fish sauce
 2 teaspoons rice wine vinegar
 4 1/2 cups vegetable stock
 1 lemongrass stalk
 1 teaspoon lime zest
 6 ounces ramen noodles
 2 1/2 tablespoons soy sauce
 2 teaspoons chili paste
 1 cup watercress
 1 English cucumber, thinly sliced
 Sesame seeds, for garnish


Directions
a) In a medium-sized mixing bowl, combine
all pork ball ingredients except the oil.
b) Mix the ingredients together with your
hands.
c) Pinch off a little piece of pork, roll it
into a ball, and place it on a dish.
d) In a big saucepan over medium-high heat,
drizzle avocado oil. When the oil is hot,
add the pork balls. Fry the balls in
batches until they are golden brown. Set
aside.
e) Add the ginger and shallots to the same
pan. If the pan is too dry after frying,
add more oil. Sauté for about 2 minutes,
or until aromatic.
f) Stir in the fish sauce and vinegar for 1
minute.
g) Add the stock, lemongrass, and lime zest.
Bring to a low simmer, stirring
occasionally. Toss in the pork balls. Cover
and cook for 10 minutes on low heat.
h) Bring to a boil, covered. Boil for 5
minutes after adding the ramen noodles.
i) In the meantime, whisk together the
sambal oelek and soy sauce in a small
bowl. Stir carefully into the saucepan.
Turn off the heat and remove the
lemongrass from the pot.
j) Add the watercress and stir gently until
it wilts.
k) Divide the noodles evenly among shallow
dishes and top with additional broth.
l) If preferred, garnish with cucumbers,
sesame seeds, and more watercress
sprigs.

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