Gaeng Jued Wun Sen (Clear Glass Noodle Soup with Pork Meatballs)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 300 g pork mince
- 50 g dried glass noodles
- 900 ml chicken stock
- 2 garlic cloves
- 100 g chinese broccoli (kai lan) or tenderstem broccoli
- 2 tbsp soy sauce
- 1 tsp white pepper
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 222 kcal
- Protein
- 16.9 g
- Carbohydrate
- 13.9 g
- of which sugars
- 1.1 g
- Fat
- 10.9 g
- of which saturates
- 3.8 g
- Fibre
- 1.2 g
- Salt
- 3.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic and mix half through the pork mince with a little of the white pepper.
- 2
Soak the glass noodles in warm water for 10 minutes until soft, then drain.
- 3
Bring the chicken stock to the boil in a large pan with the remaining garlic.
- 4
Shape the pork mixture into small meatballs and drop into the simmering stock, then simmer for 6 to 8 minutes until cooked through with no pink remaining.
- 5
Add the chinese broccoli and noodles and simmer for 3 minutes until the broccoli is tender.
- 6
Season with the soy sauce and remaining white pepper.
- 7
Scatter with spring onions and serve hot.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.