Serves 4

• 2 cloves garlic
• 1 Tbsp grated ginger
• 1 spring onion
• 1 Tbsp oyster sauce
• 1 chilli, chopped roughly
• 2 Tbsp fish sauce
• ½ cup coriander leaves
• 450g minced pork
• 200g egg noodles
• 1 Tbsp olive oil
• 2 cups chicken stock
• ¼ cup soy sauce
• 1 Tbsp oyster sauce
• 2 heads bok choy, shredded
• 1 cup coriander leaves
• 1 cup Thai basil leaves (optional)
• spring onion for garnish

1. Place the garlic, ginger, onion, oyster sauce, chilli, fish sauce and coriander into a processor and blitz until well combined. Place the pork into a large bowl and add the mixture. Roll into walnut-sized balls and set aside.

2. Cook the noodles following the packet instructions.


3. In a frying pan heat oil and cook the pork balls, turning for even browning, for 8-10 minutes. Remove the balls and set aside.

4. Place the chicken stock, soy and oyster sauce into the pan, bring to a simmer, then add the sliced bok choy and toss until wilted.

5. Add the noodles, pork balls and herbs, combine well and serve.

6. Top with sliced spring onions.