Asian meatballs with paleo ‘noodlez’
Method to the madness:
Stick the kettle on and boil up enough water for your noodles.
Mix the egg, garlic, ginger and orange zest with the pork mince, wet your hands and fashion pinches of mince into balls (fnarr).
If you’ve got a wok this would be the time to get it out (get your wok out for the lads♩♪♫) and heat up a table spoon of the oil of your choice.
Stick your noodlez in the boiling water with some salt and pepper and leave that to cook for 5-10 mins (depending on the thickness of your noodz).
Gently saute the balls in the wok until nice and brown then just before taking them out pour your orange juice over the balls (*bam chika wawa*) until it reduces and the balls have a nice glaze to them (too…many…ball…puns…).
Take your noodlez out, drain and plate them up then add the meat balls. In the hot wok add the bok choi and chili until the leafy part wilts but the paler part still stays crunchy.