Ingredients:

600g organic minced chicken
2 tsp chopped fresh thyme
2 tsp chopped fresh coriander
2 tsp chopped fresh parsley
2 tsp chopped fresh ginger
1 cloves garlic finely grated
Salt and pepper
coconut oil to fry in

1/2 head finely sliced red cabbage
4 grated carrots
100g edamame beans
100g fresh chopped spinach
1 yellow pepper sliced into small sticks
1 small bundle fresh coriander
100g soba noodles (cook for 5 min in salted water) (optional)
2 tbsp sesame seeds
1 small red chili finely chopped
5 cm grated fresh ginger
1 lime juice
2 tbsp olive oil
2 tbsp roasted sesame oil
Seaweed crumbled over

Process:

Meatballs: Mix all the ingredients to the meatballs together and shape them into small balls. Heat up a frying pan with the coconut oil and fry them on medium heat until cooked through.

Salad: Start cook the soba noodles in salted water and rinse after in cold water, let it set aside to dry a bit. Add all the ingredients together for salad and the cold Soba noodles, except the seaweed and some of the sesame seeds, just before serving crumble the seaweed and sprinkle the sesame seeds over the salad.

Serves 4