Choy sum, chilli pork meatball & noodle soup

Prep 20 mins + chilling time | Cook 20 mins | Serves 4

500g pork mince
2 garlic cloves, crushed
1½ tsp finely grated ginger
½ tsp Chinese five spice powder
2 small red Birds Eye chillies, deseeded and finely chopped
¼ cup salt reduced soy sauce
4 green onions (shallots), trimmed and finely sliced
350g fresh thin egg noodles
6 cups chicken stock
1 bunch choy sum, trimmed and cut into 6cm pieces
2 tsp sesame oil
100g snow peas, trimmed

Step 1 Combine pork mince, garlic, ginger, five spice powder, chillies, 1 tbs soy sauce and half the green onions in a bowl. Season with salt and pepper to taste. Mix until combined. Form mixture into 20 small meatballs (using about 1½ tbs mixture per meatball). Place in a single layer on a tray lined with baking paper and chill for 15 minutes.

Step 2 Meanwhile, place noodles into a heatproof bowl. Cover with boiling water and stand for 2 minutes or until just tender. Drain and set aside.

Step 3 Bring stock and remaining soy sauce to the boil in a large saucepan over high heat. Reduce heat to medium-low, add meatballs and simmer, stirring occasionally, for 8-10 minutes until just cooked through. Add choy sum and sesame oil, cover and cook for 1 minute until vibrant. Add snow peas, cook for 1 minute.

Step 4 Divide noodles among 4 deep serving bowls. Top with meatballs, choy sum and snow peas. Ladle over soup, sprinkle with remaining green onions and serve with extra sliced chilli if desired.

Good for you ... Choy Sum

Good source of folate, beta carotene and vitamin C. Folate (one of the B vitamins) contributes to normal blood cells; beta carotene is converted to vitamin A and is important for good vision while vitamin C's functions include formation of a vital substance in bones, teeth, gums, blood capillaries.

Provides some iron, which is important for making red blood cells.