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🍽️ Spicy meatballs on Asian egg noodles

835 kcal · 30 min · 4 servings

Spicy meatballs on Asian egg noodles Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the bread roll in a small bowl and cover it with a little water to soften it.
  2. 2. Clean the lemongrass stalk by removing the tough outer leaves.
  3. 3. Finely chop the soft inner core of the lemongrass.
  4. 4. Wash the chilies and cut them in half lengthwise.
  5. 5. Remove the seeds from the chilies and chop the flesh finely.
  6. 6. Peel the garlic and the ginger.
  7. 7. Mince the garlic and the ginger finely as well.
  8. 8. Rinse the chives under running water.
  9. 9. Shake the chives dry and cut them into small rings.
  10. 10. Wash the spring onions and trim off the ends.
  11. 11. Slice the spring onions into thin rings.
  12. 12. Squeeze the soaked bread roll so that only the soft interior remains.
  13. 13. Add the minced meat, the egg, half of the chopped chili, the garlic, the ginger, the chives, and the squeezed-out bread roll to a large bowl.
  14. 14. Season the meat mixture generously with salt and pepper.
  15. 15. Mix all the meatball ingredients well together.
  16. 16. Cook the noodles in boiling salted water until they are al dente.
  17. 17. Form small, uniform balls from the meat mixture.
  18. 18. Heat oil in a wok.
  19. 19. Fry the meatballs in the hot oil until golden brown on all sides.
  20. 20. Remove the cooked meatballs from the wok and keep them warm.
  21. 21. Add the remaining ginger, garlic, chili, and spring onions to the wok.
  22. 22. Sauté the vegetables briefly until fragrant.
  23. 23. Deglaze the vegetables with fish sauce and soy sauce.
  24. 24. Season the sauce once more with pepper.
  25. 25. Add the warm meatballs and the well-drained noodles to the wok.
  26. 26. Toss everything well so that the noodles and balls are coated with the sauce.
  27. 27. Serve the dish in small bowls.

Nutrition per serving