Meatball and Super Lo-Cal Noodle Soup

Preparation time:45 minutes
Marinating time:10 minutes


  • 400g lean beef or pork mince (finely ground)
  • 1 clove garlic, grated or very finely chopped
  • ½ thumb (approx. 1 heaped tsp.) grated ginger
  • 2 spring onions, white and pale green parts only, very finely sliced
  • 1 egg, lightly beaten
  • 1 cup Panko crumbs (Japanese breadcrumbs)
  • 1 tbsp. cornflour
  • 1 tbsp. Chang’s Hoisin Sauce
  • ½ cup neutral oil


  • 4 cups beef or chicken stock
  • 2 tbsp. Chang’s Light Soy Sauce
  • 1 tsp. sugar
  • ½ tsp. salt
  • 1 cup shredded Chinese cabbage
  • 1 bunch enoki mushrooms, bottom of stems removed
  • 6-8 oyster mushrooms, halved or left whole if small
  • 2 packets Chang’s Super Lo-Cal noodles, rinsed in cold water


  1. Combine all the meatball ingredients, except the oil, in either a food processor or by hand in a bowl.
  2. Allow meat to rest in the fridge for ten minutes. Remove from the fridge, and roll meat into walnut-sized balls with your hands.
  3. Heat the oil in a wok or frying pan and brown the meatballs in batches, turning occasionally until just cooked through. Once done, drain meatballs on a paper towel. At this point, meatballs can be refrigerated and used later.
  4. Heat the stock and add the Chang’s Light Soy Sauce, stock and sugar and bring to the boil. Add the Chinese cabbage, Chang’s Super Lo-Cal Noodles and reserved meatballs and simmer very gently for five minutes.
  5. Finally, add the mushrooms and simmer for just another minute.
  6. Ladle soup into individual bowls or serve from a soup tureen, sprinkling over a handful of sliced dark green spring onion tops.