Spicy meatballs with noodles and pak choi

Ingredients for 2 servings:

• 8 g ginger
• 5 g garlic clove(s)
• 1 egg(s), size M
• 1 tsp chicken broth powder
• 1 tbsp, heaped cornstarch
• 1 tbsp wheat flour
• 1 tsp, leveled baking powder
• 250 g lean minced pork
• 2 tbsp celery leaves, frozen
• 10 g Pepper, red, long, mild to medium hot
• 1 ½ liters of frying oil
• 2 m.-large pak choi
• Pepper (leftovers, see above)
• 20 g onion(s), red, small
• 5 g garlic clove(s)
• 10 g ginger
• 2 tbsp sesame oil, light
• 1 tbsp Sweet & Sour Hot Bean Paste
• 2 tsp sugar, fine
• 2 tsp rice vinegar, clear, golden yellow, mild
• 1 tbsp oyster sauce
• 1 tbsp soy sauce, light
• ½ tsp, leveled tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 6 tbsp cooking water (from the pasta)
• 350 g water
• 10 g broth powder (mushroom bouillon, granules)
• 120 g Chinese egg noodles, dried in bars

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

A spicy main course from the cuisine of the West, China.

For the meatballs, peel the washed ginger and slice thinly across the grain. Finely chop it together with the peeled garlic and grind it finely in a mortar and pestle. Crack the egg into a bowl and mix it with the chicken stock. Stir in the mortar mixture and mix in the cornstarch, wheat flour, and baking powder until smooth. Then knead it with the minced pork and the thawed celery leaves. Deseed the washed and stemmed bell peppers, cut them into small cubes of about 3 mm, starting at the bottom, and cut the rest crosswise into thin strands and set aside for garnishing. Work the cubes into the meat mixture. Depending on the swelling capacity of the two flours, add a little more wheat flour to create a kneadable dough. Let the meat mixture rest in the refrigerator for 90 minutes. To garnish, remove the leaves from the bok choy, wash them, blanch them, and line two serving plates with them. To prepare the sauce, peel and finely chop the onions, garlic cloves, and ginger. Sauté in sesame oil. Mix in the bean paste, rice vinegar, oyster sauce, and soy sauce. Dissolve the tapioca flour in the rice wine and stir it into the sauce, keeping the mixture warm. Heat the frying oil to 170 degrees Celsius. Form the meat mixture into 2-cm dumplings and add them to the frying oil in two batches. Fry until light brown. Drain on kitchen paper and keep warm. Bring the water for the noodles to a boil and dissolve the mushroom broth in it. Add the noodles and cook until al dente according to the package instructions. Strain and add the measured broth to the sauce, bring to a boil, and allow to thicken. Place the meatballs in the center of the serving plates, arrange the noodles in a circle, and drizzle the sauce over the meatballs. Garnish with the pepperoni threads, serve as a main course, and enjoy.