450g/1 lb 3 cups minced non-meat beef balls
1 tsp fresh root ginger,finely grated
4 spring onions (scallions) finely chopped
50ml/1 ¾ fl oz ¼ cup shaoxing rice wine
1 tbsp linseed oil
3 vegan eggs
1 tbsp cornflour (cornstarch)
100 g/3 ½ oz /1 cup spinach
2 tbsp olive oil
30 g/1 oz/ ¼ cup cashews nuts
1 large red chilli, sliced
400 g/14 fl oz/ 2 cups canned pineapple chunks in juice
400 g/14 oz naked gluten-free udon noodles
Sesame seeds and coriander (cilantro) leaves, to serve
1.Put the beef in a large mixing bowl and beat in 60 ml of water. Add the ginger and spring onions mix well.
2.Whisk the rice wine with the linseed and eggs, then slowly incorporate it into the beef mixture.mix the cornflour with the spinach, then work it into the meatballs
3.Shape the mixture into meatballs, then cover and chill in the fridge for 30 minutes.
4.Heat the olive oil in a frying pan and sear the meatballs until browned all over.
5.Add the cashews nuts and chill and cook until the cashews are golden brown. Add the pineapple and it’s juice, then cover and simmer for 5 minutes.
6.Meanwhile, Cook the noodles according to the packet instructions. Toss the noodles with the meatballs and sauce and serve garnished with sesame seeds and coriander leaves.
I choose not to have any pineapples or cashews due to allergies.