Vermicelli noodles with mushroom patties

2_03203 VERMICELLI NOODLES with MEATBALLS with MUSHROOMS INGREDIENTS for 4 PEOPLE 140 g black mushrooms 150 g of dehydrated soya vermicelli, 700 g pork tenderloin, 3 carrots, an onion, one shallot, 2 eggs, a tablespoon of soy sauce, clove of garlic, 3 tablespoons of sunflower oil, 4 mint leaves, black pepper.

Rehydrated mushrooms for 30 minutes in warm water.

You inflate the vermicelli, also for 30 minutes in salted water.

Cut the pork tenderloin into pieces.

In a blender, chop the meat and mushrooms and pour the mixture into a dish.

Peel, wash and grate the carrots; Peel and finely chop the onion and the shallot; beat the eggs with a tablespoon of soy sauce and a dash of black pepper.

Add carrots, onion and chopped shallots, garlic and eggs to the dough with meat and mushrooms.

Mix and form small meatballs.

Let them Brown, for 10 minutes, on all sides, into the oil and cook the vermicelli in boiling salted water, following the instructions on the package.

Drain.

Arrange the noodles on a serving dish with meatballs, add the soy sauce and mint leaves and serve.