Sesame Soy Pork Meatballs with Yakisoba Noodles and Green Beans

These pork meatballs are seasoned with scallions, garlic and Thai seasoning, then cooked until juicy and tossed into a glossy sesame soy sauce.

Chewy yakisoba noodles, crisp-tender green beans, fresh lime and a little chili make this a bold, satisfying noodle dinner with sweet, salty and spicy notes.

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Ingredients

8 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 ounce Soy SauceView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

16 ounce Yakisoba NoodlesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

1 jar HoneyView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Thai Seasoning BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Bring a large pot of water to a boil. Mince the garlic. Finely chop the chili pepper, removing the seeds first if you want less heat. Thinly slice the scallions, keeping the whites and greens separate. Trim the green beans and cut them into 1-inch pieces. Halve the lime.
2. In a medium bowl, combine the ground pork, scallion whites, Thai seasoning blend, half the minced garlic, a large pinch of salt and pepper. Mix just until combined, then shape into 1-inch meatballs.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the meatballs and brown for 1 to 2 minutes per side. Add 1/4 cup water, cover with a lid and steam for 2 to 3 minutes, until the meatballs are cooked through. Uncover, reduce the heat to low and simmer until the water evaporates. Transfer the meatballs to a plate.
4. In the same pan, heat another drizzle of olive oil over medium-high heat. Add the green beans and cook, tossing, until crisp-tender, 3 to 4 minutes. Season with salt and pepper, then transfer to the plate with the meatballs.
5. Add half the package of yakisoba noodles to the boiling water, saving the remaining noodles for another use. Stir for 2 to 3 minutes, until tender but still chewy. Drain and rinse under cold water.
6. Return the pan to the heat. Add the chopped chili and remaining garlic and cook until fragrant, about 30 seconds. Add the drained noodles and toss until they loosen and separate.
7. In a small bowl, stir together the soy sauce, honey, sesame oil and 1/4 cup water.
8. Heat another drizzle of olive oil in the same pan over medium heat. Add the meatballs, green beans and soy sauce mixture. Toss until everything is well coated and the sauce thickens slightly, 1 to 2 minutes.
9. Finish with the scallion greens and a squeeze of lime juice before serving.

Recipe Tips

FAQ

How spicy are these pork meatballs and noodles?

The heat comes from the chili pepper. For a milder version, remove the seeds before chopping or use less chili.

Do I use the full package of yakisoba noodles?

No. The instructions call for using half of the 16-ounce package and saving the remaining noodles for another use.

How do I know the meatballs are cooked through?

After browning, the meatballs are steamed with a little water and covered for 2 to 3 minutes. They should be fully cooked before being tossed back into the sauce.