We got plenty of Asian-inspired recipes here on the blog – this delicious Vermicelli Glass Noodle Salad with Meatballs is another recipe to add to the list. A delicious combination of thin rice noodles with a healthy salad and a few well-seasoned meatballs… you have to include some protein in a balanced meal, right? Otherwise, it wouldn’t be a well-rounded meal. Right? ;P
The combination of salad and meatballs can be often found in Asian restaurants, but the individual components are usually served separately. At least in the restaurants in our neighborhood. A delicious glass noodle salad with veggies and then some meatballs in a delicious sauce on the side. We really like that! But why not just throw everything into one bowl and avoid getting an additional bowl dirty? ;P
Just kidding. There are almost endless versions of this type of meal. Adding meatballs is probably a bit unusual for some, I have to admit. Most of the time you will find a salad like that with chicken or fried tofu on top. If that’s your »cup of tea«, then swap the meatballs with something else. It does not really matter how you get protein into your diet. Chicken or a plant-based alternative is absolutely fine, as long as you season it well ;)
In case you like meatballs, you should definitely make them and add them to the bowl. They are easy to prepare and, in my opinion, very tasty. They turned out quite large tbh – you could make them smaller, of course, so everyone gets more meatballs. Even though you will not have more meat in your bowl, just more (smaller) meatballs, but some people need that. Every meatball counts ;P
To be honest, I didn’t put much effort into the salad. The carrots, cucumber, and tomatoes were simply cut into slices or wedges. It’s quick and easy. With a little more effort, you could cut the veggies into thin strips (julienne), as I did for this Thai Style Raw Veggie Salad. It would probably look much better with the very thin glass noodles. However, the simpler version is definitely my first choice at the end of the day. Especially when working all day in the kitchen already ;P
In the end, of course, it’s up to you how you cut your veggies. If you own a »fancy« veggie slicer*, everything is much easier, and you can choose between slices, sticks/strips, or small cubes. With a device like this, you can get any vegetable sliced and diced in no time at all. We have one of these at home, but it’s in the last corner of the cupboard behind pots and other stuff, where no sunlight can reach it. As a result, we hardly ever take it out and use it. Maybe I should place it somewhere else ;P
Anyway. If you like bowls with salad and stuff like that, you might also want to take a look at these recipes here. My Spicy Meatballs with Rice & Cucumber Salad are similar to this recipe here and very tasty. My Salmon Durum Wheat Bowl goes in a slightly different direction. If you like fish, this might be the right bowl for you. Unfortunately, I am the only one at home who likes seafood, so I am not able to make this very often. You should! ;P
INGREDIENTS / ZUTATEN
(4 servings)
For the meatballs:
some roasted sesame oil* for frying
17.6 oz. (500g) ground pork
2-3 garlic cloves, finely chopped
2 spring onions, in fine rings
2 tbsp. panko (breadcrumbs)*
1 medium egg
salt, pepper
2 tbsp. dark soy sauce*
2 tbsp. maple syrup*
1 tsp. mirin*
For the glass noodle salad:
7 oz. (200g) Vermicelli glass noodles*
2 medium carrots, sliced
1 cucumber, sliced
2-3 tomatoes, sliced
1 lime (juice)
2 tbsp. fish sauce*
2 tbsp. soy sauce*
1 tbsp. roasted sesame oil*
salt, pepper
some fresh coriander & mint
black sesame seeds* for decoration
(4 Personen)
Für die Hackbällchen:
etwas geröstetes Sesamöl* zum Anbraten
500g Schweinehackfleisch
2-3 Knoblauchzehen, fein gehackt
2 Frühlingszwiebeln, in Ringen
2 EL Panko (Paniermehl)*
1 Ei (M)
Salz, Pfeffer
2 EL dunkle Sojasauce*
2 EL Ahornsirup*
1 TL Mirin*
Für den Glasnudelsalat:
200g Vermicelli Glasnudeln*
2 mittlere Karotten, in Scheiben
1 Salatgurke, in Scheiben
2-3 Tomaten, in Spalten
1 Limette (Saft)
2 EL Fischsauce*
2 EL Sojasauce*
1 EL geröstetes Sesamöl*
Salz, Pfeffer
etwas frischer Koriander & Minze
schwarzer Sesam* für die Dekoriation
DIRECTIONS / ZUBEREITUNG
1. Start with the meatballs by peeling and finely chopping the garlic. Clean the spring onions and cut them into fine rings. Mix both with the ground pork, panko (breadcrumbs), and the egg in a bowl. Season well with salt and pepper, cover the mixture and let sit for about 10 minutes. Mix the soy sauce, maple syrup, and mirin in a small bowl and set aside until needed.
2. Prepare the glass noodles according to the packet instructions – I had to soak them in hot (lightly salted) water for about 5 minutes. Drain the noodles, rinse with cold water, and then let drain.
3. Clean the carrots for the salad and cut them into thin slices. Halve the cucumber lengthwise and also cut it into thin slices. Cut the tomatoes into thin slices as well. Mix everything in a bowl. Squeeze the lime and mix the juice with the fish sauce, soy sauce, and sesame oil. Season with salt and pepper, add to the bowl with the veggies, and mix well. Set aside.
4. Divide the meatball mixture into 12 portions and shape into balls. Heat up a large frying pan with some sesame oil and fry the meatballs until nicely browned all around – takes about 6-8 minutes. When the meatballs are cooked through, add the prepared soy sauce mixture, let cook for a moment, then move the meatballs in the sauce until glossy looking and evenly coated with the sauce.
5. Divide the glass noodles between bowls, top with salad and meatballs, and garnish with fresh coriander, mint, and sesame seeds (optional).
1. Mit den Hackfleischbällchen starten und dafür den Knoblauch schälen und fein hacken. Die Frühlingszwiebeln säubern und dann in feine Ringe schneiden. Beides zusammen mit dem Hackfleisch, Panko (Paniermehl) und Ei in einer Schüssel vermengen. Gut mit Salz und Pfeffer würzen und die Masse dann abgedeckt für etwa 10 Minuten ziehen lassen. Sojasauce, Ahornsirup und Mirin in einer kleinen Schüssel verrühren und bis zur weiteren Verwendung zur Seite stellen.
2. Die Glasnudeln nach Packungsanleitung zubereiten – bei mir mussten sie in heißem (leicht gesalzenem) Wasser für etwa 5 Minuten ziehen. Die Nudeln abgießen, kalt abspülen und abtropfen lassen.
3. Karotten für den Salat säubern und in dünne Scheiben schneiden. Die Gurke längs halbieren und ebenfalls in dünne Scheiben schneiden. Die Tomaten in dünne Spalten schneiden. Alles in einer Schüssel vermengen. Die Limette auspressen und den Saft dann mit der Fischsauce, Sojasauce und dem Sesamöl verrühren. Mit Salz und Pfeffer würzen und dann zur Schüssel mit dem Gemüse dazugeben und alles gut vermengen. Zur Seite stellen.
4. Die Hackfleischmasse in 12 Portionen aufteilen und zu Kugeln formen. Eine Pfanne mit etwas Sesamöl erhitzen und die Fleischbällchen dann rundum anbraten, bis sie gut Farbe bekommen haben und durchgebraten sind – etwa 6-8 Minuten. Wenn die Fleischbällchen gar sind, die vorbereitete Soße dazugeben, aufkochen lassen und die Bällchen dann darin wenden, bis sie gleichmäßig damit bedeckt sind.
5. Die Glasnudeln auf Schüsseln aufteilen, den Salat und die Fleischbällchen darauf geben und dann mit frischem Koriander, Minze und Sesam dekorieren (optional).
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Here is a version of the recipe you can print easily.
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Vermicelli Glass Noodle Salad with Meatballs
- Prep Time: 00:30
- Cook Time: 00:08
- Total Time: 00:40
- Yield: 4 1x
- Category: Dinner
- Cuisine: International
Description
This Vermicelli Glass Noodle Salad with Meatballs is a family favorite – easy to prepare and extremely delicious! We love it!
Ingredients
For the meatballs:
some roasted sesame oil* for frying
17.6 oz. (500g) ground pork
2–3 garlic cloves, finely chopped
2 spring onions, in fine rings
2 tbsp. panko (breadcrumbs)*
1 medium egg
salt, pepper
2 tbsp. dark soy sauce*
2 tbsp. maple syrup*
1 tsp. mirin*
For the glass noodle salad:
7 oz. (200g) Vermicelli glass noodles*
2 medium carrots, sliced
1 cucumber, sliced
2–3 tomatoes, sliced
1 lime (juice)
2 tbsp. fish sauce*
2 tbsp. soy sauce*
1 tbsp. roasted sesame oil*
salt, pepper
some fresh coriander & mint
black sesame seeds* for decoration
Instructions
1. Start with the meatballs by peeling and finely chopping the garlic. Clean the spring onions and cut them into fine rings. Mix both with the ground pork, panko (breadcrumbs), and the egg in a bowl. Season well with salt and pepper, cover the mixture, and let sit for about 10 minutes. Mix the soy sauce, maple syrup, and mirin in a small bowl and set aside until needed.
2. Prepare the glass noodles according to the packet instructions – I had to soak them in hot (lightly salted) water for about 5 minutes. Drain the noodles, rinse with cold water, and then let drain.
3. Clean the carrots for the salad and cut them into thin slices. Halve the cucumber lengthwise and also cut it into thin slices. Cut the tomatoes into thin slices as well. Mix everything in a bowl. Squeeze the lime and mix the juice with the fish sauce, soy sauce, and sesame oil. Season with salt and pepper, add to the bowl with the veggies, and mix well. Set aside.
4. Divide the meatball mixture into 12 portions and shape into balls. Heat up a large frying pan with some sesame oil and fry the meatballs until nicely browned all around – takes about 6-8 minutes. When the meatballs are cooked through, add the prepared soy sauce mixture, let cook for a moment, then move the meatballs in the sauce until glossy looking and evenly coated with the sauce.
5. Divide the glass noodles between bowls, top with salad and meatballs, and garnish with fresh coriander, mint, and sesame seeds (optional).
Notes
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
