The dish is for 4 persons, or for 2 and you'll have more for the next day.
Shopping list:
For the meat:
500 gr mince meat
1 shallot
1 clove of garlic
1 ts coriander powder
1 ts ginger powder
salt and pepper (I didn't use it).
Furthermore:
1 pack of noodles
1 red pepper
1 leek
250 gr mushrooms (optional)
teriyaki sauce (or make it yourself, it's very easy)
sesame oil or sunflower oil
2 tbs sesame seeds, slightly roasted
fresh coriander to garnish (I didn't have it)
For the teriyaki sauce:
200 ml water
200 ml dark soy sauce / kecap
50 gr brown caster sugar (basterd)
3 cloves of garlic, pealed and cut in half
2 ts sesame oil (optional, I didn't have it)
1 tbs cornflour (maizena)
Put all ingredients, but not the cornflour, in a pan and let it cook gently. In the meantime make the cornflour by adding some in a cup with some water until it's creamy liquid and stirring it bit by bit in the sauce until it's slightly creamy. Take the garlic out and use the sauce immediately. After cooling down you can keep it in a bottle in the fridge.
Mix all ingredients for the meat balls and make small ones. Fry them and take them out of the pan just as they are fried (better shorter than longer, because they get dry very quickly....like mine).
Cook the noodles, cooking time on the packet. Rinse them with cold water and toss them with 1 table spoon of sesame oil/sunflower oil.
After washing and cutting all the vegetables, start with frying in oil the leek, then the mushrooms (optional) until they have lost some of their liquid. Then add the paprika for 1 minute.
Lower the hob, add the meat balls and a few table spoons of teriyaki sauce, until warm, not too long because the meat balls will dry out. Finally add the noodles and warm them up with the rest of all ingredients.
You can add more sauce of course.
Finally garnish with the sesame seeds and coriander.
