Minced Pork & Crab Meatballs with Konjac Noodles

*in collaboration with Xndo for Zero Noodles (Ready-to-Eat Konjac Noodles)

My husband and I embarked on a journey of low carb low sugar diet 9 months ago. We both lose between 10 to 12 kg each! During the past 9 months, we'd rather controlled diet on anything sweet. And we most often avoid carbs such as rice, pasta and breads. It's not been exactly smooth sailing and easy as we were so used to our yummy Asian cuisines....be it home cooked or dining out! If I had tried on the Xndo Zero noodles or rice earlier,  things could have been so much easier and enjoyable. I could have incorporated them into our meals. The best part's when no cooking of the noodles or rice are required...i simply have to pop them open and drop them into my yummy dish (home or out) for a fulfilling yet healthy meal! If you ask me now, I'm loving it with my meals!

I'm sharing here my rendition of the Minced Pork & Crab Meatballs in Soup with the use of Xndo Zero Noodles. I was inspired by my favourite Nyonya dish Bakwan Kepiting when cooking this. However, this rendition is not meant to be a copycat to the Peranakan tradition. Just varying of ingredients to make it different yet yummy! The meatballs, soup and noodles do great as a combo!

Benefits of Xndo® ZeroTM Noodles

• Ready-to-eat
• No Carbs
• Very low Glycemic Index (GI) (Certified)
• Low GR (Certified)
• Suitable for Diabetics
• Keto friendly
• Only 2KCAL
• High in soluble fibre

Xndo® ZeroTM Noodles are made from freshly ground Konjac Root, and are manufactured using the latest food technology, enabling them to stay fresh and ready to eat at any time. They are scientifically proven to have an extremely low glycemic index (GI) and glycemic response (GR). The high soluble fibre content slows down digestion, prolongs the sensation of fullness and keeps your digestive system healthy. Xndo® ZeroTM Noodles have a chewy springy texture and absorb the
flavours of any soup, dish or sauce, and can be easily integrated into your favourite recipes.

More information can be found at: https://www.xndo.net/zero-noodles-5-packs.html

Group A : Main Meal Ingredient : 

• 1 packet Xndo Zero Noodles (Konjac Noodles) per pax. Each box contain 5 packets. 

Group B : Ingredients for Minced Pork & Crab Meatballs (enough for 22 pcs) :

• 300 gm shredded crab meat (can use frozen crab meat)
• 500 gm minced pork
• 350 gm fish paste
• 4 pcs dried Chinese mushrooms (pre-soaked)(finely diced)(optional)
• 100 gm fresh bamboo shoots (julienned)
• 1 pc carrot (finely diced)
• 1 egg yolk

Group C : Seasonings for Minced Pork & Crab Meatballs (enough for 22 pcs) :

• 1 tsp bean paste (tau chio)
• 2 tsp sesame oil
• 2 tbsp soy sauce
• 1/2 tsp pepper
• 1 bunch finely chopped coriander

Group D : For Stock Base 

• 1 box prawn heads & shells (lunch box size)
• 500 gm pork bones (briefly blanched beforehand)
• 200 ml homemade or store bought chicken stock
• 500 ml water
• 4 ginger slices (crushed)
• 1 cinnamon stick
• 2 star anise
• 2 tsp bean paste (tau chio)
• 1 to 2 pcs fresh coriander roots
• cooking oil (for browning and aromatics)
• a handful of julienned fresh bamboo shoots

Group E : Garnishing & Condiments

• coriander (for garnishing)
• parsley flakes (for garnishing)(optional)
• sambal belachan or/and sliced chili padi

(tsp = teaspoon; tbsp = tablespoon)    

Method : 

1. Add all Group B & Group C ingredients/seasonings in a large bowl and mixed till even and gluey.
2. Make into equal sized meat balls and chill in refrigerator overnight or half a day.
3. When ready to cook, heat a little oil and lightly sauté all aromatic ingredients in Group D (i.e. ginger, cinnamon stick, star anise, coriander roots)  in soup pot at medium heat till aromatic. 
4. Add prawn heads/shells and pork bones into the pot and sauté till fragrant. 
5. Add chicken stock, bean paste, bamboo shoots and water into soup pot, cover lid and allow to simmer at medium heat till boiled.
6. Upon boiling point, turn to low heat and continue to simmer for 45 to 60 minutes or to your satisfied richness. 
7. Remove scums from stock.
8. Fold in meatballs in batches. Allow to blanch till fully cooked. 
9. Scoop 2 to 3 cooked meatballs to each serving bowl. 
10. Add 1 packet Xndo Zero Noodles (Konjac Noodles) to each bowl. 
11. Top each bowl with soup, bamboo shoots and garnishing before serve.
12. Serve whilst hot. 

Note : For unfinished cooked meatballs, freeze for future use.

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