Asian Pork Meatballs and Rice Noodles
Updated Feb 02, 2026
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Asian Pork Meatballs and Rice Noodles with cabbage and carrots combine for a delicious, budget-friendly Asian-inspired meal. Tender meatballs deliver juicy, umami-packed flavor while the noodles complement perfectly with a lighter, vegetable-forward bite. Together, they make a balanced, satisfying meal perfect for busy weeknights or casual entertaining.
CHEF Tips AND TRICKS:
- When making meatballs, get all the ingredients except the ground meat mixed together before adding the ground meat. This ensures that all the ingredients — especially the seasonings — are evenly distributed.
- Wear disposable gloves and mix by hand to get the job done faster and more thoroughly.
- Use a 1-inch cookie dough scoop. Grab a handful of the meat mixture in one hand, and the cookie dough scoop in the other. Use the heel of the hand holding the meat mixture to level off the scoop. Empty the scoop on a baking sheet. After portioning the meat mixture, roll it into neat balls.
- Frying meatballs is messy and requires more active time and attention. Instead, place them on a foil- or parchment-lined baking sheet and bake.
- Rice noodles are a great alternative to regular pasta because they cook in only a few minutes.
- To save time, use shredded angel hair slaw and shredded carrots.
Asian Pork Meatballs and Rice Noodles
Asian Pork Meatballs and Rice Noodles with cabbage and carrots combine for a delicious, budget-friendly Asian-inspired meal. Tender meatballs deliver juicy, umami-packed flavor while the noodles complement perfectly with a lighter, vegetable-forward bite. Together, they make a balanced, satisfying meal perfect for busy weeknights or casual entertaining.
Ingredients
Meatballs and Glaze
- Cooking spray
- 2 scallions, white and light green part only, finely chopped
- 4 cloves garlic, minced, divided
- 1 tablespoon minced ginger, divided
- 1/4 cup soy sauce, plus 2 tablespoons
- 1 teaspoon chili garlic sauce, or to taste, divided
- 1/3 cup panko
- 1 large egg
- 8 ounces ground pork
- 1 cup chicken broth
- 1/3 cup hoisin sauce
- 2 tablespoons dry sherry
- 2 tablespoons rice vinegar
- 2 teaspoons cornstarch
Noodles
- 1/2 package (8-ounce) rice noodles, also called pad thai noodles
- Salt
- 2 tablespoons canola oil, divided
- 2 cups shredded cabbage
- 1 large carrot, shredded (about 3/4 cup)
- 4 scallions, white and light green part, thinly sliced diagonally
- 1 clove garlic, minced
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon freshly ground black pepper
- Chopped fresh cilantro, optional
Instructions
Meatballs and Glaze
- Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with cooking spray.
- Combine scallions, half the garlic, 2 teaspoons ginger, 2 tablespoons soy sauce, 1/2 teaspoon chili garlic sauce, panko and egg in a bowl and mix well. Add the pork and mix until well combined.
- Form into 16 1-inch meatballs and place on the prepared baking sheet. Bake for 12 to 15 minutes or until a meat thermometer inserted into the center registers 165 degrees.
- Meanwhile, make the glaze. Combine remaining garlic, ginger, 1/4 cup soy sauce, chili sauce, broth, hoisin sauce, sherry, rice vinegar and corn starch in a small saucepan.
- Bring to a boil, reduce heat and simmer until thickened. When meatballs are cooked through, transfer them to the saucepan and keep warm while preparing the rice noodles.
Noodles
- Cook rice noodles in boiling water with salt per package directions; drain well and toss with 1 tablespoon canola oil.
- Heat remaining oil in a saute pan over medium-high heat. Add the cabbage and carrot and cook 5 to 6 minutes, stirring often or until vegetables are crisp-tender.
- Stir in remaining ingredients, add the rice noodles and heat through.
- Serve with meatballs.
Notes
SUBSTITUTIONS:
- Can use chicken, turkey or beef in place of pork.
- Mix all ingredients except the ground meat first to evenly distribute seasonings, then add the meat.
- Wear disposable gloves and mix by hand for faster, more thorough results.
- Use a 1-inch cookie scoop for uniform meatballs; portion first, then roll into balls.
- Skip frying and bake meatballs on a foil- or parchment-lined sheet for less mess and hands-off cooking.
- Rice noodles cook in just a few minutes, making them a quick alternative to pasta.
- Save prep time with purchased shredded angel hair slaw and shredded carrots.
- Make as directed, cool, and refrigerate.
- Reheat covered in a 350-degree oven until heated through to 165 degrees in the center.
- Cool thoroughly and place in an airtight container. Freeze for 2-3 months.
- Thaw in the refrigerator, then reheat in the oven as directed above.
Nutrition
Serving: 1Calories: 363kcalCarbohydrates: 24gProtein: 17gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 88mgSodium: 2376mgPotassium: 524mgFiber: 3gSugar: 10gVitamin A: 3297IUVitamin C: 23mgCalcium: 83mgIron: 3mg
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
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