Description
A delightful fusion of crispy meatballs on a bed of glass noodles, drizzled with sweet chili sauce for an unforgettable flavor experience.
Ingredients
Scale
- 1.4 oz dry glass noodles
- 5 cloves garlic
- 1 teaspoon white peppercorns
- 6–8 cilantro stems or 3 cilantro roots, chopped
- 1 lb ground pork
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1 egg, large or medium
- 3 tablespoons cornstarch
- 1–2 green onions, chopped
- Frying oil, as needed
- Thai sweet chili sauce, for serving
- Cucumber slices, for serving (optional)
Instructions
- Soak the glass noodles in water for about 7-10 minutes or until pliable. Drain and chop into 2-inch pieces.
- Create the herb paste by pounding garlic, white peppercorns, and cilantro stems into a fine paste.
- Mix ground pork with the herb paste in a bowl, combining well with your hands.
- Add soy sauce, oyster sauce, sugar, egg, and cornstarch to the meat mixture; mix until evenly incorporated.
- Incorporate the chopped glass noodles and green onions gently into the meat mixture.
- Form 1.5-inch meatballs with wet hands and place on a plate.
- Heat frying oil to 325°F (160°C) in a deep skillet.
- Fry the meatballs for about 5-6 minutes or until golden brown and cooked through. Drain on a rack or paper towel.
- Serve with Thai sweet chili sauce and cucumber slices.
Notes
For best results, ensure the oil is at the right temperature for crispy meatballs. Refrigerate leftovers in an airtight container for up to 3 days, or freeze for 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg