Fiery Korean pot

Ingredients for 4 servings:

• 240 g tartar (poultry tartar)
• 1 egg yolk
• 2 tbsp breadcrumbs
• Sea salt
• pepper
• 4 tbsp soy sauce
• 1 tsp coriander or flat-leaf parsley
• 2 garlic cloves
• 2 chili peppers, red
• 2 stalk(s) leeks
• 4 carrots
• 2 tsp vegetable oil
• 800 g tomatoes, peeled
• 160 g glass noodles, dry
• chili powder
• some honey
• ½ bunch of spring onions

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

WW-suitable

Mix the tartare with the egg yolk, breadcrumbs, salt, pepper, 2 tablespoons of soy sauce, and coriander. Form into balls, fry on all sides in a non-stick pan without any fat, and set aside. Crush the garlic cloves, finely chop the chilies, and thinly slice the carrots. Add oil to the pan and sauté the garlic and chilies until translucent. Add the leeks and carrots and cook for about five minutes. Deglaze with tomatoes, season with vinegar, chili powder, the remaining soy sauce, and honey, and simmer for about ten minutes. Add the glass noodles and cook for about three minutes. Slice the spring onions into rings, stir in, season to taste, and serve.