A little hot flavors from Asia – Meatball Noodles

30 Apr

1 ½ liters of water
1 ½ vegetable dicing
1 onion, chopped
2 cloves garlic, grated
2 tablespoons ginger, grated
1 tbsp Chinese soy sauce
1 tablespoon sesame oil
1 teaspoon salt
1 lime

500 g ground beef
1 egg
2 pinches of salt
2 pinches of black pepper
2 cloves garlic, chopped
1 chili, finhacakad
½ jar coriander

For the soup:
1 packet rice noodles
1 bunch scallions, sliced
1 chilli, finely sliced
A cluster of oyster mushrooms, picking apart the fungus
½ head cabbage, shredded
½ pot Coriander

1-2 limes into wedges

Boil all the ingredients to the broth and cook for 10 minutes. Mix in the meantime the ingredients into meat balls. Strain broth and let it boil again. Turn the heat on the stove a little and add meat balls gently.

Boil about 1 minute, then add the noodles and let everything cook for another 3-4 minutes.
Gently down the spring onions, lettuce, peppers, mushrooms and salad. Sprinkle with chopped cilantro and serve the soup with lime wedges to squeeze over.

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Posted by on April 30, 2012 in Food and drink


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