Chinese Won Ton 'Spaghetti with Meatballs'

I really like messing around with recipes and combining cultures - Beijing meets Bologna. These won ton meatballs make a fantastic partner to stir-fried vegetable noodle 'spaghetti'. Try it - you'll see.

Cheap as chips and twice as nice. £2 per serving, makes this a fantastic mid-week meal for me, Mrs Ribeye and our friends.

Serves 4

Won Ton 'Meatballs'

INGREDIENTS:

500g pork mince
20ml rice wine or dry sherry
30ml sesame oil
30ml sunflower or vegeatble oil
2 tablespoons of plain flour
1 egg, beaten
6 spring (salad) onions, finely chopped
Pinches of salt and pepper
100g raw prawns

Mix the ingredients together (not the prawns) into a smooth paste. Take a prawn and encase it in a ball of the pork paste to a 4cm diameter. Refrigerate the won tons for 2 hours to firm-up. When the vegetable noodles are almost ready, steam the won tons until cooked (15 minutes approx). Serve on top of the vegetable noodle 'spaghetti'.

-------------------------------------------------------

Vegetable Noodle 'Spaghetti'

INGREDIENTS:

1kg stir fry vegetables
Thumb of ginger, minced
2 cloves of garlic minced
25ml sunflower or vegetable oil
1kg pre-cooked egg noodles
50ml dark soy sauce
25ml sesame oil

4 spring (salad) onions, finely chopped, to serve

In a blisteringly hot large pan or wok, fry the vegetables, ginger and garlic in the oil, until translucent (10 minutes approx). Add the noodles, soy sauce and sesame oil and fold through the vegetables until the noodles have re-heated.
Garnish with the chopped spring onions and serve with the won ton 'meatballs' on top