Thai-Style Meatballs with Wholewheat Noodles
with pak choi, fresh orange, ketjap & peanuts
Deze keer geen balletjes met spaghetti in rode saus, maar met noedels in zoete sojasaus. De gehaktballetjes zijn alvast voor je gekruid!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Onion
1 piece
Garlic
½ piece
Pak choi
¼ piece
Red chili pepper
¼ piece
Easy peel orange
4 piece
Beef-pork meatballs with Thai seasoning
(May be present Celery, Egg, Gluten, Mustard, Soy)
100 g
Mie noodles
(Contains Wheat)
10 g
Salted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
½ piece
Carrot
20 milliliters
Soy sauce
(Contains Soy, Wheat)
15 g
Crispy fried onions
(Contains Wheat May be present Sesame, Gluten, Peanuts, Tree nuts)
½ g
Ginger stir-fry sauce
(Contains Wheat, Sesame, Soy)
Not included in your delivery
1.5 teaspoon
Honey [or plant-based alternative]
½ tablespoon
[Reduced salt] ketjap manis
½ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Heat the sunflower oil in a deep frying pan and fry the meatballs over medium-high heat for 5 - 7 minutes, or until they are evenly brown and cooked through. Take the meatballs out of the pan, cover with aluminium foil and set aside until serving. Leave the cooking fat in the pan to use in the next step.
In the meantime, slice the onion into thin half rings and press or mince the garlic. Remove the base of the pak choi and finely chop both the white and green parts, but keep them separate. Cut the carrot into thin crescents. Deseed and finely chop the red chili pepper (take care, this ingredient is spicy! Use as preferred).
Boil plenty of water in a lidded pan for the noodles. Reheat the frying pan used for the meatballs over medium-high heat. Fry the onion, red chili pepper, garlic and carrot for 2 - 3 minutes. Add the meatballs, the white part of the pak choi, the soy sauce and the honey to the frying pan. Fry for 2 - 3 minutes over medium-high heat while stirring.
Boil the noodles for 3 - 4 minutes with the lid on. In the meantime, peel the orange and cut it into small pieces. Drain the noodles and rinse them with cold water in a colander.
Add the ketjap, noodles, ginger stir-fry sauce and the pak choi greens to the frying pan. Fry for 1 - 2 more minutes while stirring. Toss well and season with salt and pepper.
Finely chop the peanuts. Serve the dish on plates and garnish with the peanuts, crispy fried onions and chopped orange.