Thai meatballs on Asian cucumber noodle salad

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Pour hot water over the pasta and let it swell for about 10 minutes. Clean and wash the cucumber, cut in half lengthwise and remove the seeds. Cut the flesh into fine strips. Clean and wash the chilli pepper, cut lengthwise, remove seeds and chop finely. Halve lime, squeeze juice

2. 2

   Drain the pasta in a sieve, rinse with cold water, drain. Heat 1 tablespoon of oil in a frying pan. Steam 1 chopped chilli pepper and cucumber strips in it for about 1 minute, put it in a bowl with drained noodles. Add sesame oil, sugar, lime juice and oyster sauce, mix, season with salt and pepper and leave to marinate

3. 3

   Wash the coriander and mint and shake dry. Pluck the leaves from the stalks, except for a little for garnishing, and cut them roughly. Add coriander, up to approx. 1 tbsp. and mint to the noodle salad, season again. Coarsely chop peanuts

4. 4

   Peel and finely dice the onion. Knead minced meat, onion, remaining coriander, breadcrumbs, egg and chopped chilli pepper. Season with about 1 tsp salt and about 1/2 tsp pepper. Form 10-12 meatballs from the minced meat mixture. Heat 2 tablespoons of oil in a large frying pan. Fry the meatballs for 10-12 minutes while turning. Arrange pasta salad with meatballs on plates and sprinkle with peanuts. Garnish with coriander and mint

Nutrition Facts

KCAL
640 kcal

CARBS
63 g

FATS
22 g

PROTEINS
48 g