RECIPES
Calories | 135,5 Kcal |
Fat | 4,6 g |
of which saturated fat | 1,8 g |
Carbohydrates | 15,3 g |
of which sugar | 1,8 g |
Proteins | 7,6 g |
Salt | 0,1 g |
Calories | 135,5 Kcal |
Fat | 4,6 g |
of which saturated fat | 1,8 g |
Carbohydrates | 15,3 g |
of which sugar | 1,8 g |
Proteins | 7,6 g |
Salt | 0,1 g |
Cut carrot into matchsticks. In a bowl, mix sugar, a pinch of salt, a pinch of garlic, ½ of the red chili, vinegar and water (100ml of water for 1 container of vinegar). Add carrots and let it rest. In a bowl, mix 1-2 teaspoons of salt, ground coriander, coriander stalks, remaining garlic, remaining chili (according to taste, spicy!). Shape into balls with your hands. Bring lightly salted water to a boil. Once boiling, add the noodles and turn off the heat. Let sit 4 min. Drain and run through cold water. Set aside. Cook the meatballs in a little oil in a frying over medium-high heat. 4-6 min. Take a lettuce leaf and fill with noodles, meatball, carrot, fresh herbs and a teaspoon of dressing. Take a lettuce leaf and fill with noodles, meatball, carrot, fresh herbs and a teaspoon of dressing.Cooking step by step
Prepare the ingredients:
Separate lettuce, mint, and coriander leaves.
Chop coriander stalks and garlic.
Slice chili (remove seeds). The pickled carrots:
The meatballs I:
The noodles:
The meatballs II:
Your meal:
Cooking
step by stepYour meal:
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