Oriental Pork Meatballs with Noodles

Meatballs

• 350 g pork tenderloin, cut in 3 cm slices then frozen for 30 minutes
• 1 garlic clove
• 3 sprigs fresh coriander
• 2 spring onions, cut in lengths (2 cm) (approx. 30 g)
• 1 carrot, cut in pieces (approx. 100 g)
• 10 g toasted sesame oil, plus extra for greasing
• 1 large egg
• ½ Tbsp Chinese five spice powder
• 1 Tbsp soy sauce
• 1 - 2 pinches dried chilli flakes (opcjonalnie)
• 1 pinch fine sea salt, or to taste
• 3 pinches ground pepper, or to taste
• water, for brushing

Vegetables and Noodles

• 2 vegetable stock cubes (each for 0.5 l)
• 1000 g water
• 1 carrot (approx. 100 g)
• 1 courgette (approx. 100 g)
• 1 pepper (approx. 120 g)
• 50 g tinned bamboo shoots, drained
• 250 g egg noodles, dried, fine
• 4 sprigs coriander leaves, as garnish