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NoMeatball Korean Style

Plant-based meatballs in a spicy, sweet Korean sauce. Perfect for a flavorful and sustainable dish.

Recipe for 10 people.

Ingredients

700gSoba noodles
500gThe Vegetarian Butcher NoMeatball Vegan Mini Meatballs
30gSunflower oil
2.5Teriyaki sauce
5units.itemsEggs
1units.itemsBunch of spring onions
500gKimchi
20gMixed sesame seeds
20gGreen spring onion - julienne
0.5units.itemsTray of Shiso purple cress

Preparation

  1. Cook the soba noodles in boiling water for 6 minutes.
  2. Thread the thawed De Vegetarische Slager NoMeatball Vegan Mini Meatballs, three per wooden skewer.
  3. Fry the meatballs in some oil until browned and add the teriyaki sauce.
  4. Boil the eggs, peel them, and halve them.
  5. Cut the spring onion into pieces and fry them in some oil.
  6. Cut the kimchi into julienne strips and toast the sesame seeds in a dry frying pan.
  7. Divide the soba noodles among the bowls along with the kimchi, De Vegetarische Slager NoMeatball Vegan Mini Meatballs, sauce, spring onion, and half an egg.
  8. Finish the soba noodles with the green part of the spring onion and the shiso.