Five Spice Meatballs With Rice Noodles - cooking recipe

Ingredients

1 lb lean ground pork
2 tsp Chinese five spice powder
2 None green onions, finely chopped
1 None egg white, lightly beaten
5 oz Thai-style rice noodles
1 lb butternut squash or pumpkin, peeled, cut into 1/2-inch cubes
1/2 cup canned baby corn, halved lengthwise
8 spears asparagus, diagonally cut into 1-inch lengths
1/3 cup chicken stock
1/4 cup oyster sauce
1/4 cup light soy sauce
1 clove garlic, crushed
1 cup bean sprouts, rinsed
2 tbsp chopped fresh cilantro
1/2-1 tsp red pepper flakes

Preparation

Mix ground pork, five spice, onions and egg white in a large bowl. Shape mixture into 20 balls. Place on a plate. Cover with plastic wrap; refrigerate for 15 mins.
Meanwhile, soak noodles in boiling water for 5 mins or until softened. Drain. Using kitchen scissors, snip into short lengths.
Spray squash with no stick cooking spray. Heat a large skillet on medium heat. Cook and stir squash for 3-4 mins or until golden and just tender. Transfer to a plate.
Reheat pan. Cook and turn meatballs for 5 mins or until browned. Transfer to a plate.
Add corn and asparagus to pan; cook and stir for 2 mins. Add noodles, squash, stock, sauces and garlic. Bring to a boil. Remove from heat.
Stir in meatballs, bean sprouts and cilantro. Divide among bowls. Sprinkle with red pepper flakes to serve.