Lee Kum Kee

Lion Head Meatball Noodle Soup By Ching He Huang

Serves 4

Inspired by the Lionhead Meatball at Gu Sha Noodle Shop

These mini Lionhead meatballs are delicious in a noodle soup - simple and more-ish, perfect for a midweek supper. 

This recipe was made in collaboration with Ching He Huang. 


Meatball Ingredients
500g lean minced pork
1 egg beaten
4 cloves of garlic, finely minced
2 Tbsp freshly grated root ginger
2 spring onions, finely chopped
50ml Shaoxing rice wine or dry sherry
1 Tbsp cornflour
1 pinch ground white pepper
1 pinch of salt
Other ingredients
100ml rapeseed oil
100g mung bean noodles or vermicelli rice noodles

For the soup

500ml vegetable stock
500ml water
200g Chinese leaf, washed, quartered lengthways
5 fresh Shiitake mushrooms, sliced
50 ml Shaoxing rice wine
100g mung bean noodles or vermicelli rice noodles Pinch of Ground white pepper


1 Place all the ingredients for the meatballs into a large bowl and stir to combine well. Using wetted hands take a quarter of the mixture and roll into a round shape. Place on a plate and repeat until all have been made.
2 Pour the oil into a large wok or pan and heat over high heat, slowly add the meatballs into the oil and brown until golden, cooking for 4-5 minutes. Lift the meatballs out and set aside.
3 Pour all the oil into a heatproof bowl except for 1 tablespoon. Add the vegetable stock, water, Shaoxing rice wine, Shiitake mushrooms, Chinese leaf and cook on medium heat for 15 minutes, add the meatballs and the mung bean noodles and cook for a further 5 minutes. Stir in the seasoning with pinch of ground white pepper.
4 Ladle a portion into soup bowls and serve immediately.
share on facebook
send email

Ching He Huang Recipes

Sign Up Now