SOBA NOODLE BOWL WITH PORK MEATBALLS

Recipe by The Leek & The Carrot
Serves 4
Takes 1 hour

Ingredients:
½ yellow onion, diced
1/2 cup raw packed greens (kale, spinach, mustard greens)
1 serrano, stem removed
7 garlic cloves, divided
2 tablespoons fish sauce
1 tablespoon sriracha
1 pound ground pork
1-2 large turnips, peeled and cut into matchsticks (about 3 cups)
1 daikon radish, peeled and cut into matchsticks (about 2 cups)
2 tablespoons Canola oil
1/2 pound Soba noodles
1/4 cup maple syrup
1/4 cup tamari or soy sauce
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1-inch turmeric, peeled and minced

Directions:

  1. If using a food processor, add onions, raw greens, serrano, and 4 of the peeled, whole garlic cloves into the bowl. Process until everything is finely chopped. You may need to scrape down the sides with a spatula once or twice since there isn’t a ton in there. Add the fish sauce, sriracha and ground pork. Process until everything is well combined. If not using a food processor, mince the onion, raw greens, serrano, and 4 peeled garlic cloves, and toss into a large bowl. Add the fish sauce, sriracha and ground pork and mix until smooth.

  2. Line a baking sheet with parchment paper. Shape pork mixture into 20-24 meatballs (a little smaller than golf-ball size) and place on parchment. Chill in the fridge or freezer (wherever you have room) for 15 minutes while you matchstick all your carrots and daikon.

  3. Heat canola oil in a large heavy skillet (cast-iron works great here)  over medium high heat. When it is just about smoking, add half of the chilled meatballs and reduce heat to medium. Cook, turning occasionally for about 10 minutes until well-browned on all sides. The oil may spit and splatter. This is a great time to use a grease guard or splatter screen if you have one. Repeat with second half of meatballs. You shouldn’t need to add any more oil for the second batch. When these are finished cooking, add already cooked meatballs to pan (it will be crowded) and place hot pan in oven to stay warm.

  4. Bring salted water to a boil over high heat. Add soba noodles and cook according to package directions.

  5. While the noodles are cooking, prepare your sauce by mincing your remaining 3 garlic cloves and then adding maple syrup, tamari, rice wine vinegar, sesame oil, and turmeric to a large bowl. Add cooked noodles, turnips and daikon. Toss with tongs to combine.

  6. Serve immediately with warm meatballs on top! Feel free to add extra hot sauce, microgreens or minced herbs as you like.

Daikon Radish, Turmeric, Turnips, Spinach, Hot peppers, Kale/CollardsBethanee WrightComment