Chicken Meatballs with Rice Noodles and Mango Chili

Ingredients :
For the sauce:
1 tablespoon cornstarch
1/3 cup low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons honey
2-3 tablespoons sambal oelek (chili paste)
Zest and juice of 1 lime (+ extra for serving)
For the dumplings:
1 pound minced chicken or turkey
1 inch (2.5cm) grated fresh ginger
2 cloves garlic, minced or grated
Black pepper
3 tablespoons extra-virgin olive oil (+ a little for shaping the dumplings)
Vegetables and Sides:
2 medium shallots, sliced ​​or diced

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2 red or orange bell peppers, sliced
​​1/4 cup unsalted peanuts
1/2 cup fresh basil and/or cilantro, roughly grated
8 ounces rice noodles
1 tablespoon toasted sesame seeds
1 cup diced mango or mango-chili salsa
Directions:
Making the salsa:
In a jar, combine 1/3 cup cold water with the cornstarch. Add soy sauce, rice vinegar, honey, sambal oelek, lime zest, and lime juice. Mix well.
Making the meatballs:
In a bowl, combine the ground chicken, ginger, garlic, and chili pepper. Mix well. Coat your hands with a little oil and form the meat into meatballs about a tablespoon each (15 to 20 meatballs).
Cooking the meatballs and vegetables:

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Heat 2 tablespoons olive oil in a large skillet over medium heat. Fry the ravioli for 4 to 5 minutes, turning 2 to 3 times, until golden brown. Remove from pan.
Add scallions, bell peppers and peanuts to the same pan and boil 2 to 3 minutes until the peppers begin to grill. Then pour the sauce mixture into the pan. Return the ravioli, bring to a boil and cook 5 minutes to thicken the sauce. Remove from heat and stir in the basil.
Noodle Preparation:
Cook the rice noodles according to the package directions. Pick them and toss with a drizzle of olive oil and roasted sesame seeds.
Serving :
Break the noodles into bowls and toss the ravioli on top. Top with fresh herbs, lime zest and, if desired, mango-chile sauce.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings : 4