Ingredients
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5 green onions, chopped
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2 cloves garlic, coarsely chopped
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1/2 inch gingerroot, peeled and coarsely chopped
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1 (8 ounce) can sliced water chestnuts, drained,rinsed and drained
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3/4 lb ground pork
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1 tablespoon oyster sauce
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1 teaspoon sesame oil
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2 teaspoons soy sauce
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1/2 teaspoon salt
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4 tablespoons peanut oil
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1 (8 ounce) package asian udon noodles or 1 (8 ounce) package egg noodles, prepared according to package instructions
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1 egg
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1/2 teaspoon fresh ground pepper
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1/2 lb large raw shrimp, peeled and deveined and coarsely chopped
Instructions
- Place green onions, garlic, ginger and water chestnuts in your food processor and pulse until ingredients are finely chopped; transfer to a large bowl; add pork and mix.
- Place shrimp in same food processor and pulse until finely chopped; add to pork mixture.
- Add egg, oyster sauce, 1/2 tsp of sesame oil, soy sauce, salt and pepper to the pork mixture; mix lightly until just combined (I use my hands, it's easier), form into 1 1/2-inch balls.
- Heat 3 tablespoons of the peanut oil to a large, non-stick skillet oven medium-high heat; add meatballs; cook, turning often, until browned and cooked through, about 10 minutes.
- Meanwhile, toss noodles with remaining 1/2 tsp of sesame oil and 1 Tablespoon of peanut oil.
- Serve meatballs over noodles.
- Sprinkle with remaining chopped green onions.
- Serve this with flash-cooked greens with garlic.