So it's Asian food week in Abbey's Kitchen, and this first dish lives up to its name. I didn't heed to my own warning of using red pepper to taste, so, needless to say, it was very spicy. It was still delicious, and the meatballs were so flavorful! Yum! I couldn't find any rice noodles at my grocery store, so I simply substituted fettuccine. You could even use spaghetti noodles if you'd like. I bought fresh ginger root, which can be peeled like you would peel the skin off an apple. I enjoyed stepping out of my comfort zone; I hope you enjoy!
Prep time: 35-45 minutes
Cook time: 20 minutes
Meatballs:
- 1/2 cup fresh cilantro or 1 tbsp cilantro leaves
- 1/4 cup dry breadcrumbs (or Panko)
- 1/4 cup finely chopped red onion
- 2 tbsp low sodium soy sauce
- 2 tsp grated peeled fresh ginger
- 3 garlic cloves, minced
- 1 lb. lean ground pork
- 1 large egg, slightly beaten
Noodles:
- 8 ounces uncooked wide rice noodles, or similar
- 1 tbsp dark sesame oil
- 1 cup red bell pepper strips
- 1 cup julienne-cut snow peas
- 1/2 tsp salt
- 1/2 tsp crushed red pepper (or to taste)
- 1/2 cup thinly sliced green onions
- Place a foil-lined baking sheet in oven. Preheat to 450 degrees.
- Combine first 8 ingredients in a large bowl; stir gently just until blended. Cover and chill for 30 minutes. Divide into 20ish equal portions. Shape each portion into a meatball. Arrange meatballs in single layer on preheated pan. Bake for 20 minutes or until done.
- Cook noodles according to package directions; drain.
- Heat oil in large nonstick skillet over medium-high heat. Add bell pepper, peas, salt, and crushed red pepper. Cook 5 minutes; stirring occasionally.
- Add noodles; toss to coat.
- Serve about 1 3/4 cups of noodles with 5 meatballs. Sprinkle with 2 tbsp green onions.
Serves 4.
From Cooking Light September 2010.
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