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🥗 Asian Meatballs with Coconut Dressing, Glass Noodle Vegetable Salad and Peanuts

634 kcal · 30 min · 4 servings

Asian Meatballs with Coconut Dressing, Glass Noodle Vegetable Salad and Peanuts Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 150 degrees Celsius with fan setting.
  2. 2. Cut the lime in half and squeeze out the juice.
  3. 3. Wash the chili pepper and pat it dry with a kitchen towel.
  4. 4. Cut the chili in half, remove the seeds, and chop it finely.
  5. 5. Wash the parsley and pat it dry.
  6. 6. Strip the parsley leaves roughly from the stems and chop them finely.
  7. 7. In a bowl, mix the chopped chili with half of the parsley.
  8. 8. Add the minced meat, half of the lime juice, salt, and pepper, and mix everything thoroughly.
  9. 9. Wet your hands with water and form balls about 2 cm in size from the meat mixture.
  10. 10. Heat 2 tablespoons of oil in a pan over high heat.
  11. 11. Fry the meatballs in the pan, shaking it occasionally, for about 2 minutes until they have a golden-brown crust.
  12. 12. Place the pre-fried meatballs on a baking sheet.
  13. 13. Finish cooking the meatballs in the oven for about 10 minutes.
  14. 14. Leave the pan uncleaned.
  15. 15. Wipe out the bowl you used to mix the meatballs.
  16. 16. Bring about 1 liter of salted water to a boil in a pot.
  17. 17. Put the glass noodles into the cleaned bowl.
  18. 18. Fill the bowl with the boiling salted water.
  19. 19. Let the noodles soak for about 4 minutes until they are translucent.
  20. 20. Drain the noodles and let them drip dry well.
  21. 21. Return the drained noodles to the bowl.
  22. 22. Cut the shallot in half and peel it.
  23. 23. Dice the shallot finely.
  24. 24. Wash the zucchini and cut off the ends.
  25. 25. Cut the zucchini lengthwise into thin slices.
  26. 26. Cut the zucchini slices further into thin strips.
  27. 27. Wash the pak choi and shake it dry.
  28. 28. Remove the root ends from the pak choi.
  29. 29. Divide the pak choi into six parts.
  30. 30. Reheat the pan on medium heat.
  31. 31. Add 1 tablespoon of oil to the pan.
  32. 32. Fry the shallot and zucchini in it for about 2 minutes.
  33. 33. Deglaze the vegetables with coconut milk.
  34. 34. Add the pak choi and cook everything for another 2 minutes.
  35. 35. Chop the peanuts roughly.
  36. 36. Add the remaining parsley and the pak choi vegetables to the bowl with the noodles.
  37. 37. Mix everything well.
  38. 38. Season the salad with a little lime juice, salt, pepper, and sugar.
  39. 39. Serve the glass noodle salad together with the meatballs on plates.
  40. 40. Garnish everything with the chopped peanuts.

Nutrition per serving