Sticky Meatballs with Stir-Fried Noodles

Name: Sticky Meatballs with Stir-Fried Noodles in black garlic sauce with hot honey peanuts
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 30 g Black garlic marinade; 5 g Ginger paste; 1 piece Eggplant; 1 piece Carrot; 100 g Mie noodles; 8 piece Beef-pork meatballs with Thai seasoning; 1 bunch Scallions; 1 sachet(s) East Asian-style sauce; 1 piece Garlic; 1 sachet(s) Gomashio; 20 g Hot honey peanuts; 1 sachet(s) Korean-style spice mix; 2 tablespoon Sunflower oil; 2 tablespoon [Plant-based] mayonnaise; 1 tablespoon Water for the sauce; to taste Salt and pepper

in black garlic sauce with hot honey peanuts

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There is a new ingredient in your box! Enrich this dish with the deep flavour and subtle sweetness of black garlic marinade - ideal for grilling and marinating.

Tags:

Family

•New Ingredient

Allergens:

Tarwe

•Soja

•Sesamzaad

•Pinda's

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

15 g

Black garlic marinade

2.5 g

Ginger paste

½ piece

Eggplant

½ piece

Carrot

50 g

Mie noodles

(Contains: Tarwe)

4 piece

Beef-pork meatballs with Thai seasoning

(May be present: Selderij, Ei, Gluten, Mosterd, Soja)

½ bunch

Scallions

½ sachet(s)

East Asian-style sauce

(Contains: Tarwe, Soja)

½ piece

Garlic

½ sachet(s)

Gomashio

(Contains: Sesamzaad)

10 g

Hot honey peanuts

(Contains: Pinda's May be present: Sesamzaad, Noten)

½ sachet(s)

Korean-style spice mix

(Contains: Tarwe, Soja, Sesamzaad)

Not included in your delivery

1 tablespoon

Sunflower oil

1 tablespoon

[Plant-based] mayonnaise

½ tablespoon

Water for the sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3516 kJ

Calories840 kcal

Fat49.6 g

Saturated Fat11 g

Carbohydrate64.3 g

Sugar21.9 g

Dietary Fiber8.4 g

Protein30.2 g

Salt3.7 g

Trans Fat0.3 g

Potassium197.5 mg

Calcium31.3 mg

Iron0.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Casserole with Lid

•Tall-Sided Pan

•Small Bowl

Cooking Steps

Boil plenty of water in a pot or saucepan and cook the noodles for 4 - 5 minutes until al dente, then drain and set aside.
Meanwhile, cut the carrot into thin crescents.
Dice the eggplant into 1cm cubes.

Did you know... eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.

Heat half of the sunflower oil in a deep frying pan over medium-high heat. Add the eggplant, the carrot and a splash of water, then cover with the lid and cook for 8 - 10 minutes.
Remove the lid, then stir in the black garlic marinade, the ginger paste and half of the Korean-style spices.
In the meantime, crush or mince the garlic.
Finely chop the scallions, then set aside half of the scallion greens to use later as garnish.

Heat the rest of the sunflower oil in a frying pan over medium-high heat. Fry the garlic with the scallions for 1 minute.
Add the meatballs and fry for 3 - 4 minutes until evenly browned.
Stir in the East Asian-style sauce and fry for 2 - 3 more minutes, then add the gomashio.
Transfer the noodles to the vegetables, toss well to combine and fry for 1 more minute. Season to taste with salt and pepper.

Meanwhile, in a small bowl combine the mayonnaise with the rest of the Korean-style spices and the water (see pantry for amount).
Roughly chop the hot honey peanuts.
Serve the noodles and vegetables on deep plates. Top with the meatballs in their sauce.
Drizzle over the mayonnaise sauce and garnish with the hot honey peanuts and the reserved scallion greens.