Mini teriyaki meatballs with veggies

Number of servings: 2

Preparation time: 40 minutes

INGREDIENTS

Meatballs:

200 g ground pork
1 garlic clove
1 tsp grated ginger
1 tbsp soy sauce
1 tsp honey
1 tsp potato starch
1 tsp sesame oil
1 tbsp oil for frying

Teriyaki Sauce:

2 tbsp soy sauce
1 tbsp honey
1 tbsp water
1 tsp rice vinegar
1 tsp potato starch

Vegetables:

½ zucchini
½ red bell pepper
3 dried wood ear mushrooms
50 g bamboo shoots
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp oil for frying

Extras:

100 g soba noodles
1 tsp sesame seeds

PREPARING

Meatballs: Mix the ground pork with garlic, ginger, soy sauce, honey, and starch. Shape into small balls and fry in hot oil for about 6–8 minutes, until golden and cooked through.
Sauce: In a small saucepan, combine the teriyaki sauce ingredients. Heat until the sauce thickens. Pour over the meatballs and stir to coat.
Vegetable salad: Heat oil in a pan and sauté the sliced zucchini, bell pepper, wood ear mushrooms, and bamboo shoots for about 5 minutes. Add soy sauce and sesame oil, then mix well.
Noodles: Cook the soba noodles according to the package instructions. Drain and combine with the vegetable salad and sesame seeds.
Packing: Place the noodles into a lunchbox and top with the meatballs. Sprinkle with sesame seeds. Arrange the vegetables in a separate compartment.

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