Hoisin Meatball Noodle Bowls featuring Sir Kensington’s Mayonnaise 


These Noodle Bowls = Absolute Happiness. 

I am 100% convinced that noodle bowls are the perfect weeknight meal. Quick & easy to whip together, seasonally customizable, and healthy to boot. This recipe, however, has a secret weapon of deliciousness thanks to Sir Kensington’s mayonnaise, creating the juiciest, most perfect meatballs imaginable. 

Often folks think of mayonnaise as a condiment (and it’s a rockstar condiment), but it’s so much more. Like a Swiss Army knife ingredient, it has a thousand uses. One of my favourite mayonnaise tricks is to use it as a binder in everything from meatballs to burgers. Crispy on the outside juicy on the inside perfection! 

Sustainability and knowing exactly where your food comes from is incredibly important to me, and I love that Sir Kensington’s is a Certified Humane brand. It takes uncommonly well-treated free-range chickens to lay eggs, and make uncommonly delicious mayonnaise. You can feel confident that you and yours are eating the very best. 

Make this recipe y’all – your friends and family will absolutely love it! 


Hoisin Meatball Noodle Bowls featuring Sir Kensington’s Mayonnaise 

Makes 4 servings 

For The Meatballs

1 pound ground pork, best quality

1 tablespoon Sir Kensington’s mayonnaise 

3 cloves of garlic, minced

1-inch knob of fresh ginger, minced

1 teaspoon curry powder

2 tablespoons chopped fresh cilantro leaves

Zest of 1 lime

1 tablespoon vegetable oil 

½ cup chicken stock

⅓ cup hoisin sauce

¼ cup soy sauce

1 tablespoon packed brown sugar 

Pinch of salt 

2 teaspoons toasted sesame seeds 


2 large carrots, julienned

1 English cucumber, julienned

½ cup snap peas 

2 large radishes, finely sliced 

¼ cup warm water 

3 tablespoons honey 

¼ cup lime juice 

3 tablespoons fish sauce 

2 garlic cloves, minced

1 spring onion, minced

1 bird’s eye chili, finely diced 

*or any other veggies you have handy in your fridge


¼ cup fresh basil leaves 

¼ cup fresh mint leaves

¼ cup fresh cilantro leaves 

2 spring onions, finely sliced

1 lime, cut into wedges 


  1. Meatball time. In a medium bowl, combine the ground pork, Sir Kensington’s mayonnaise, garlic, ginger, curry, cilantro, and lime zest, season with a good pinch of sea salt, and mix well. Roll the mixture into small golf-ball sized meatballs. (these can be batch made and set aside) 


  1. Slice & dice all your salad veggies. In a small bowl, combine the warm water, honey, fish sauce, garlic, spring onion, and chili, and mix. Toss the veggies with your salad dressing and set aside. 


  1. Heat 1 tablespoon of vegetable oil in a medium pan set over medium-heat. When the oil is hot, and working in batches as necessary, drop in the meatballs and cook, turning every minute or so, for 7 – 8 minutes, until browned on all sides.


  1. Meanwhile, whisk together the chicken stock, hoisin, soy, and brown sugar in a medium bowl, then pour the sauce in with your meatballs. Bring to a simmer, then let the sauce bubble away for 5 to 6 minutes until it starts to thicken. 


  1. While the meatballs are cooking, bring a large stockpot of salted water to a rapid boil, and cook the noodles according to the package directions. Drain and set aside. 


  1. Serve your meatballs with noodles and salad then top with scallions, mint, and basil, and serve with lime wedges. Delicious!



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