Thai noodle salad with lemon chili meatballs

Ingredients for 4 servings:

• 2 lemons
• 4 chili peppers, red and yellow
• 2 cloves garlic
• 1 onion(s), red
• 1 bunch of coriander leaves
• 800 g minced meat
• 2 eggs
• 4 tbsp breadcrumbs
• 4 tbsp desiccated coconut
• Clarified butter
• 400 ml vegetable stock
• 250 g glass noodles
• sesame oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Grate the lemon zest. Peel off the white part completely and fillet the lemons. For the meatballs, finely dice the chili peppers, garlic and onion, very finely chop the coriander and mix in a large bowl with the minced meat, eggs, breadcrumbs, coconut flakes and lemon zest. Using a soup spoon, scoop out small balls, twist them with wet hands and then fry them in a little clarified butter. Place the meatballs on kitchen paper to drain. For the salad, bring the vegetable stock to a boil and pour it over the broken glass noodles in a bowl. After 5 minutes, drain over a sieve and serve the warm glass noodles mixed with the lemon segments on 4 plates. Add the meatballs and finish with a little sesame oil.