Danish meatballs with their own Indian curry mixture on a noodle nest. With the addition of cayenne and ginger, this dish has an internal "warming" effect according to traditional Asian medicine, strengthens the fire (yang) and is therefore a perfect autumn / winter dish.

For the curry I use onion and garlic powder for better processing, otherwise you tend to use fresh products. Mix the powdery ingredients (I use "good" level teaspoons). Mix with the fish sauce. Finely chop the leek, onions and chilli pepper.

Mix the meat with the curry well. Carefully season with salt as the fish sauce is already intensely salty. To let go.

Shape small balls and turn in flour.

Fry in hot, finger-high fat / oil (peanut, sunflower and / or rapeseed oil are suitable). A little sesame or coconut oil gives the balls an extra touch.

Put the noodles in boiling water, cook with turmeric, salt and a dash of soy sauce for about 3-4 minutes. Then you can fry the pasta (a fresh egg is a particularly tasty option).

Roast the leek, onion and chilli in a little oil (peanut), add the snow peas and nuts. Season with oyster and fish sauce. Attention, both sauces are already very salty.

After about 3-5 minutes at the end, add the young leafy vegetables, swirl everything through and roast briefly.

Mini meatballs are perfect for children's birthdays or as finger food at parties. Simply stick a toothpick in (I recommend small flags for children) put on a plate and you're done. Caution: For children, omit the hot cayenne, season sparingly with normal pepper.