Combining seasonal fruit with savory noodles
End-of-season plums bring a tart, sticky sweetness to a comforting bowl of sausage meatballs and noodles. The recipe relies on fresh, individually portioned udon packs, which can be stored in the freezer for convenience. The key to success is preparing the noodles separately from the sauce to avoid a strange pink discoloration in the pasta.
The dish balances the richness of pork with the bright, acidic notes of ripe plums. It is designed to be a quick weeknight meal that feels substantial without requiring hours of preparation.
Preparing the meatballs and sauce
To make the meatballs, remove the skins from four pork sausages, totaling about 240g. Place the meat in a large bowl along with one egg, 45g of panko breadcrumbs, two minced garlic cloves, half a teaspoon of crushed fennel seeds, a tablespoon of light soy sauce, a quarter teaspoon of flaky sea salt, and an eighth of a teaspoon of Chinese five-spice. Mix these ingredients thoroughly with wet hands for about two minutes to ensure the breadcrumbs and seasoning are fully incorporated.
Divide the mixture into 16 portions and roll each into a small meatball weighing approximately 20g. Heat a tablespoon of vegetable or sunflower oil in a large, wide frying pan over high heat. Add the meatballs and reduce the heat to medium. Fry them for four or five minutes, turning regularly, until they are golden brown on all sides. The insides do not need to be fully cooked at this stage, as they will finish cooking in the sauce.
While the meatballs are frying, prepare the fruit. Halve and stone three plums, then finely slice the flesh into half-moons. Reserve one plum half for garnish. In a jug, mix 200ml of boiling water with half a teaspoon of brown miso paste, half a teaspoon of chilli flakes, one teaspoon of light soy sauce, and one and a half teaspoons of light brown sugar.
Finishing the dish
Once the meatballs are golden, add two tablespoons of sesame seeds to the pan. Toast them for 30 seconds to a minute, stirring regularly, until they turn golden. Add the sliced plums and fry for another minute. Pour in the boiling water-miso mixture and simmer on high for four minutes. The sauce should reduce until it is sticky and coats the ingredients.
Place 400g of fresh or frozen udon in a large bowl and cover with boiling water. Let the noodles soften for two to three minutes, then drain them in a colander. Divide the noodles between two serving bowls. Spoon the pork and plum meatball mixture over each portion.
Garnish with the reserved plum half and 50g of finely sliced cucumber. Finish with finely ground pepper, soy sauce, malt vinegar, and chilli oil to taste. This combination of textures and flavors creates a balanced, satisfying meal that highlights the natural sweetness of the fruit against the savory pork.
Source: The Guardian
