In a large bowl, combine the cooked quinoa, pork, panko, egg, green onions, garlic, sesame oil and sambal oelek. Generously season with salt and pepper. Mix thoroughly.
Working with lightly oiled hands, shape each meatball using 1 tbsp (15 ml) of the mixture. Set aside on a plate and refrigerate.
In a small bowl, whisk together the soy sauce, mirin and hoisin sauce and set aside.
Broth
Meanwhile, in a large pot over medium-high heat, brown the green onions, ginger and garlic in the oil. Add the broth and cilantro sprigs. Bring to a boil and simmer for 10 minutes. Season with salt and pepper. Remove the aromatics with a slotted spoon. Return to a boil and add the noodles, without stirring. Turn off the heat, cover and keep warm.
In a large non-stick skillet, brown half the meatballs at a time in the oil over medium-high heat, about 4 minutes. With all the meatballs in the skillet, stir in the soy sauce mixture. Continue cooking for 1 to 2 minutes or until the sauce begins to caramelize and coat the meatballs.
Ladle the broth and noodles into bowls and add the meatballs, bean sprouts and cilantro leaves.
Note from Ricardo
Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.
