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🍽️ Meatballs on Crispy Glass Noodles with Red Rice

343 kcal · 30 min · 4 servings

Ingredients

• 250 g glass noodles
• vegetable oil (for frying)
• 1 red chili pepper
• 500 g lamb mince
• 1 pinch cumin (ground)
• 1 tbsp curry powder
• 1 pinch nutmeg
• 200 g red rice (cooked)
• 120 g finely chopped mango flesh
• breadcrumbs (as needed)
• 1 egg
• salt
• pepper (from the mill)

Instructions

1. 1. Soak the glass noodles in lukewarm water.
2. 2. Drain the glass noodles well.
3. 3. Heat the oil in a wok or deep fryer to 170 degrees Celsius.
4. 4. Fry the glass noodles in the hot oil until crispy.
5. 5. Remove the glass noodles and let them drain on kitchen paper.
6. 6. Keep the glass noodles warm in the oven at 80 degrees Celsius.
7. 7. Wash the chili pepper.
8. 8. Halve the chili pepper lengthwise.
9. 9. Remove the seeds from the chili pepper.
10. 10. Finely chop the chili pepper.
11. 11. Mix the meat with the spices.
12. 12. Add the chopped chili to the meat.
13. 13. Add the cooked rice to the meat.
14. 14. Add the mango flesh to the meat.
15. 15. Add the egg to the meat.
16. 16. Knead everything into a dough.
17. 17. Check if the dough is too soft.
18. 18. If the dough is too soft, mix in breadcrumbs.
19. 19. Season the mixture with salt and pepper.
20. 20. Form about 30 small balls from the meat mixture.
21. 21. Place the meatballs in a bamboo steamer.
22. 22. Bring some water to a boil in a wok.
23. 23. Place the bamboo steamer on the wok.
24. 24. Make sure the water does not touch the steamer.
25. 25. Steam the meatballs covered for 8 to 10 minutes until cooked.
26. 26. Arrange the meatballs on the glass noodles.
27. 27. Serve the dish hot.

Nutrition per serving

• kcal: 343
• Protein: 16 g · Fett/Fat: 8 g · Carbs: 50 g