Bulgogi style hybrid meatballs with shiitake.

Recipe:

• 500 grams of minced chicken
• 72 grams of shiitake cubes
• 72 grams of Completemix BHM
• 72 grams of Water

Ingredient declaration:

Minced chicken (70%), shiitake (10%), water, dried vegetables (paprika, onion, tomato, garlic), crumbs (rice flour, dextrose, salt), texturized pea flour, dried herbs and spices, flavour, salt, fiber, fava bean protein, sugar.

Nutritional content:

1. Cut the shiitake into cubes of 3 to 5 mm;
2. Add the minced chicken, shiitake cubes, CompleteMix and water to a mixing bowl;
3. Mix the ingredients into a homogeneous mass in approximately 1 minute; 
4. Form the mass into meatballs of approximately 25 grams;
5. Panfry the meatballs with a drop of oil until golden-brown and fully cooked. 

Recipe for noodle salade:

Noodle Salad

• 400 g egg noodles
• 1 cucumber
• 1 carrot
• 150 g bean sprouts
• 1 red onion
• 1 small bunch fresh coriander

Dressing

• 1 tbsp sesame oil
• 4 tbsp neutral oil
• 1½ tbsp soy sauce
• Juice of1 lime
• 1 tbsp sesame seeds
• 1 cm fresh ginger
• 2 kaffir lime leaves
• ½–1 tsp wasabi
• Pinch of salt

Garnish

• 1 lemon, cut into wedges
• 3–4 tbsp crispy fried onions
• Fresh coriander/cilantro leaves
• 1 tsp Chili flakes
• 1 tbsp Sesame seed

Method

1. Make the dressing

Mix the sesame oil, neutral oil, soy sauce, lime juice and sesame seeds.

Finely grate the ginger and add it to the dressing.

Finely slice the kaffir lime leaves and add them.

Stir in the wasabi and season with a small pinch of salt.

Mix well and taste. Add a little extra lime, soy sauce or wasabi if needed.

Divide the dressing into two equal portions.

2. Cook the noodles

Bring a large pan of water to the boil and season generously with salt.

Cook the egg noodles according to the package instructions until just al dente.

Drain and rinse immediately under cold water.

Mix the noodles with half of the dressing so they stay separate and absorb some flavour.

Set aside or refrigerate while preparing the vegetables.

3. Prepare the vegetables

Cut the cucumber into thin julienne strips.

Clean the red onion and slice thinly.

Peel the carrots and cut them into fine julienne.

Rinse the bean sprouts and drain well.

Pick the coriander leaves and keep a few nice leaves aside for the final garnish.

4. Assemble the salad

Place the noodles, cucumber, carrot and bean sprouts in a large bowl.

Add some of the coriander.

Pour over the remaining half of the dressing.

Gently toss everything together until evenly coated.

Taste and adjust with a little extra lime juice, soy sauce or wasabi if necessary.

5. Plate & garnish

Divide the noodle salad between four bowls or plates.

Place the warm meatballs on the plate.

Add a lemon wedge to each plate.

Finish with crispy fried onions, sesame seeds, chili flakes and fresh coriander leaves.

Serve immediately, with the salad chilled and the meatballs warm.