Wok with meatballs
2 servings
25 minutes
Wok with meatballs is a vibrant dish of Pan-Asian cuisine that combines rich sauce flavors, aromatic spices, and the tenderness of meatballs. Its roots trace back to the traditions of quick cooking in a wok popular in Asia. Shirataki noodles make it light, while the blend of tomato and chili sauce adds spiciness. Broccoli and bell peppers add fresh notes, and sesame completes the composition with a nutty touch. Perfect for a hearty dinner or lunch, this dish impresses with its balance of textures: the softness of the noodles, juiciness of the meatballs, and crunchiness of the vegetables. It cooks quickly while preserving the natural flavors of the ingredients and is served hot, filling the home with spice aromas. A delight for lovers of Pan-Asian cuisine!
1
Cut the sweet pepper into strips.
- Sweet pepper (capsicum): 125 g
2
Rinse the noodles in cold water.
- Shirataki fettuccine: 200 g
3
Place tomato sauce in a deep container.
- Tomato sauce: 2.5 tablespoons
4
Add chili sauce.
- Chili sauce: 1.5 tablespoon
5
Press the garlic using a press and mix thoroughly.
- Garlic: 10 g
6
Add mayonnaise. Mix.
- Mayonnaise: 1.5 tablespoon
7
Melt butter and mustard oil in a deep skillet.
- Butter: 25 g
- Mustard oil: 2 tablespoons
8
Form meatballs from the minced meat and place them in the pan. Fry on high heat until golden brown, stirring occasionally.
- Mince: 350 g
9
Add pepper. Sauté for about 2 minutes.
- Sweet pepper (capsicum): 125 g
10
Reduce the heat and stir.
11
To salt.
- Sea salt: to taste
12
Add pepper.
- Ground black pepper: to taste
13
Cover with a lid and simmer for 5 minutes.
14
Remove the lid and stir.
15
Add sauce.
- Tomato sauce: 2.5 tablespoons
16
Mix
17
Add the noodles and mix.
- Shirataki fettuccine: 200 g
18
Add sesame and simmer for another 2-3 minutes.
- Sesame seeds: to taste
19
Add grated broccoli and mix.
- Broccoli: 60 g
20
After 1 minute, place in a deep bowl and serve.