© 2019 Ching He Huang. All rights reserved.

Lionhead Meatballs Noodle Soup

Serves : 4 Preparation 15 mins Cooking 40 mins Total 55
Nutrition facts: 605.00 calories 33.30g protein 33.00g carbs 4.90g sugars 38.30g fat 4.80g 2.20g fibre 1213.00mg sodium
Ingredients: 100 ml Rapeseed oil 500g Lean pork mince 4 cloves, finely minced Garlic 2 tablespoons Fresh root ginger, peeled and finely grated 2, finely chopped Spring onion half a teaspoon Salt 1 pinch Ground white pepper 50ml Shaosing rice wine or dry sherry 1 tablespoon Lee Kum Kee Premium Dark Soy Sauce 2 tablespoons Lee Kum Kee Premium Light Soy Sauce 1 tablespoon Lee Kum Kee Pure Sesame Oil 1, beaten Egg 1 tablespoon Cornflour For the soup: 500ml Vegetable stock 500ml Filtered water 200g, washed, quartered lengthways  Chinese leaf 5, slices Chinese dried mushroom 1 tablespoon Lee Kum Kee Premium Light Soy Sauce 100g (add more if preferred) Vermicelli rice noodles 1 tablespoon Lee Kum Kee Pure Sesame Oil 1 pinch Ground white pepper To serve: as needed Lee Kum Kee Chiu Chow Chilli Oil

Inspired by the Lionhead Meatball at Gu Sha Noodle Shop

These Lionhead meatballs are delicious in a noodle soup - simple and more-ish, perfect for a midweek supper.

Lionhead Meatballs Noodle Soup

  1. Serves : 4
  2. Preparation time 15 Minutes
  3. Cooking time 40 Minutes
per serving

Cals


605.00

Protein (g)


33.30

Carbs (g)


33.00

Sugars (g)


4.90

Fat (g)


38.30

Sat Fat (g)


4.80

Fibre (g)


2.20

Sodium (mg)


1213.00

About the recipe

main courses

Inspired by the Lionhead Meatball at Gu Sha Noodle Shop

These Lionhead meatballs are delicious in a noodle soup - simple and more-ish, perfect for a midweek supper.

Ingredients
  • Rapeseed oil - 100 ml
  • Lean pork mince - 500g
  • Garlic - 4 cloves, finely minced
  • Fresh root ginger, peeled and finely grated - 2 tablespoons
  • Spring onion - 2, finely chopped
  • Salt - half a teaspoon
  • Ground white pepper - 1 pinch
  • Shaosing rice wine or dry sherry - 50ml
  • Lee Kum Kee Premium Dark Soy Sauce - 1 tablespoon
  • Lee Kum Kee Premium Light Soy Sauce - 2 tablespoons
  • Lee Kum Kee Pure Sesame Oil - 1 tablespoon
  • Egg - 1, beaten
  • Cornflour - 1 tablespoon
For the soup
  • Vegetable stock - 500ml
  • Filtered water - 500ml
  • Chinese leaf - 200g, washed, quartered lengthways 
  • Chinese dried mushroom - 5, slices
  • Lee Kum Kee Premium Light Soy Sauce - 1 tablespoon
  • Vermicelli rice noodles - 100g (add more if preferred)
  • Lee Kum Kee Pure Sesame Oil - 1 tablespoon
  • Ground white pepper - 1 pinch
To serve
  • Lee Kum Kee Chiu Chow Chilli Oil - as needed

Steps

  • Place all the ingredients for the meatballs into a large bowl and stir to combine well. Using wetted hands take a medium gold ball size mound and roll into a round shape. Place on a plate and repeat until all have been made. 
  • Pour the groundnut oil into a large wok or pan and heat over high heat, slowly add the meatballs into the oil and brown until golden cooking for 5-7 minutes. Place a skewer through a meatball and if it lifts out clean, it’s cooked. Lift the meatballs out and set aside. 
  • Pour all the oil into a heatproof bowl except for 1 tablespoons of the oil. Add the vegetable stock, Chinese mushrooms, Chinese leaf and cook on medium heat for 15 minutes, add back in and the rice noodles and cook for a further 5 minutes. Season with sesame oil, salt and ground white pepper. 
  • Ladle a portion into soup bowls, spoon a meatball and serve immediately
Ingredients
  • Rapeseed oil - 100 ml
  • Lean pork mince - 500g
  • Garlic - 4 cloves, finely minced
  • Fresh root ginger, peeled and finely grated - 2 tablespoons
  • Spring onion - 2, finely chopped
  • Salt - half a teaspoon
  • Ground white pepper - 1 pinch
  • Shaosing rice wine or dry sherry - 50ml
  • Lee Kum Kee Premium Dark Soy Sauce - 1 tablespoon
  • Lee Kum Kee Premium Light Soy Sauce - 2 tablespoons
  • Lee Kum Kee Pure Sesame Oil - 1 tablespoon
  • Egg - 1, beaten
  • Cornflour - 1 tablespoon
For the soup
  • Vegetable stock - 500ml
  • Filtered water - 500ml
  • Chinese leaf - 200g, washed, quartered lengthways 
  • Chinese dried mushroom - 5, slices
  • Lee Kum Kee Premium Light Soy Sauce - 1 tablespoon
  • Vermicelli rice noodles - 100g (add more if preferred)
  • Lee Kum Kee Pure Sesame Oil - 1 tablespoon
  • Ground white pepper - 1 pinch
To serve
  • Lee Kum Kee Chiu Chow Chilli Oil - as needed