Pork Meatballs With Udon Noodles

• Pour the chicken stock into a large saucepan, bring to the boil and then reduce to a simmer. Add the soy sauce and sake, and season. Mix well and reduce to a very low simmer.
• Meanwhile, for the meatballs, in a large bowl, mix the soy sauce, sake, egg, salt and pepper together. Then add the panko and pork mince. Using your hands mix well together.
• To make the meatballs, measure out a heaped teaspoon of minced pork mix. Then, using dampened hands, roll into the shape of a small meatball. This should make about twenty-five meatballs, depending on the size.
• Heat some oil in a heavy-based pan on a medium heat. Place the meatballs into the hot pan and cook, turning every few minutes until they are browned on all sides.
• Cook the udon noodles according to the pack instructions. Then toss into the broth, bring back to the boil and then immediately reduce to a simmer again.
• Divide the udon noodles and broth between four bowls, and add the meatballs, raw vegetables and eggs if using.
• Finally garnish with finely sliced spring onion and serve with Fused Cheeky Chilli soy sauce.

Notes on Udon Noodles:

• You can buy udon noodles in Asian supermarkets or the World Food/ Ethnic Aisle of larger supermarkets. Udon noodles are white, thick and made from wheat flour. This type of noodle is often served in a hot broth and udon stir fry recipes have become popular.