Sticky Meatballs with Stir-Fried Noodles
in black garlic sauce with hot honey peanuts
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
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.
