Mongolian Meatball Ramen Recipe
Serves 2 // 45 minutes.
Ingredients
- 400g minced beef
- 80g wholemeal flour
- 3 green onions, thinly sliced
- 1 egg
- 2 cloves garlic, minced
- 30ml sesame oil
- red pepper flakes
- kosher salt
- freshly ground black pepper
- 15g Vegetable oil (for skillet)
- 8g minced ginger
- 150ml low sodium chicken broth
- 50 ml low sodium soy sauce
- 30g brown sugar
- 20g hoisin
- 2 packs instant ramen
- 40 g sesame seeds
Directions
- In a big bowl, combine ground meat, wholemeal flour, about half green onions, egg, garlic, 20 g sesame seeds and 15 ml sesame oil. Season with red pepper drops, salt, and pepper, at that point blend until everything is blended together.
- Shape balls from the resulting mass.
- In a big skillet over medium-high temperature, warm a thin layer of vegetable oil (15g).
- Place meatballs on skillet and fry them about 15 minutes.
- Removed the meatballs from skillet without remaining sesame oil.
- Blend ginger (you can use already minced) and fry until the point when fragrant, around 30 seconds.
- Add chicken juices, soy sauce, darker sugar, instant ramen powder and hoisin. Mix to create a stew.
- In the meantime, flood noodles into boiled water. Live for about 5 minutes.
- Add ready noodles to skillet and until completely covered in stew. Trimming with staying green onion and sesame seeds. Serve warm.
Nutrition Facts (per serving)
- Kcal: 1225
- Protein: 58.53 g
- Fats: 69.34 g
- Carbohydrates: 93.90 g
- Fibre: 4.82 g
- Na: 1440.74 mg
- K: 770.39 mg
- Ca: 109.11 mg
- P: 363.28 mg
- Mg: 157.65 mg
- Fe: 4.30 mg
- Zn: 1.91 mg
- Vit A: 239.05 μg
- Vit E: 67.50 μg
- Vit B1: 0.29 mg
- Vit B2: 0.36 mg
- Vit B6: 0.45 mg
- Vit C: 14.50 mg
Check more of our recipes.
