Meatballs with Mie Noodles and Vegetables

Meatballs:

1. Soak ½ rolls and squeeze out well. Peel and finely dice ½ the onion. Put all ingredients (beef meat, squeezed bread roll, onion cubes, 1 egg, ½ tsp 5-spice powder, 3 big pinches of coarse sea salt from the mill and 3 big pinches of colored pepper from the mill) in a bowl and mix / knead well with a moistened hand . Shape small meatballs (approx. 20 pieces) with moistened hands, roll in breadcrumbs, fry in hot peanut oil (1 cup) in 2 portions in a wok until golden-brown and drain on the drainage grid and remove. Scoop out the peanut oil except for about 2 tbsp.

Mie noodles:

1. Let Mie noodles soak in hot salted water (1 teaspoon of salt) for about 15 minutes and drain through a kitchen sieve.

Vegetables:

1. Clean the mushrooms and cut into small pieces. Peel the onions and cut into wedges. Let the carrot blossoms + celery lozenges thaw a little. Clean, wash and cut the spring onions into rings. Heat the wok with peanut oil (approx. 2 tbsp) and stir-fry the vegetables (mushroom pieces, onion wedges, carrot blossoms + celery lozenges and spring onion rings) one after the other. Deglaze with rice wine (2 tbsp) and sweet soy sauce (2 tbsp) and season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Add the meatballs again and serve in the wok.