Wednesday, October 2, 2013

Asian-Style Meatballs with Spicy Rice Noodles

From the kitchen of One Perfect Bite...This recipe is unusual. It is vaguely Asian, but it can't be categorized as a Thai or Chinese creation. I found the recipe in an old issue of Cooking Light magazine and it appealed to me because of the ingredients it used and the ease with which they came together. The dish may seem strange because the noodles are dry-fried and served without a sauce. They have a lovely flavor, but if those at your table prefer "wet" noodles, you might want to keep some extra broth on hand to add moisture to the finished dish. The noodles have some heat which balances nicely with the flavor of the ginger and cilantro meatballs. While the original recipe uses pork, ground turkey can also be used to make them. They will not brown as nicely, but the meatballs have such balanced flavor that the leaner protein will not affect the final taste of the dish. I enjoy this entree and make it once or twice a year. I must admit that I cheat a bit when I prepare it, and add about 1/2 cup of stock to the noodles just before I serve them. I do hope you'll give this recipe a try. It is easy, economical and very tasty. Here is how the dish is made.

Asian-Style Meatballs with Spicy Rice Noodles...from the kitchen of One Perfect Bite courtesy of Cooking Light magazine


1/2 cup chopped fresh cilantro
1/4 cup dry breadcrumbs
1/4 cup finely chopped red onion
2 tablespoons lower-sodium soy sauce
2 teaspoons grated peeled fresh ginger
3 garlic cloves, minced
1 pound lean ground pork
1 large egg, lightly beaten
8 ounces uncooked wide rice noodles
1 tablespoon dark sesame oil
1 cup red bell pepper strips
1 cup julienne-cut snow peas
1/2 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 cup thinly sliced green onions

1) Place a foil-lined jelly-roll pan in oven. Preheat oven to 450 degrees F.
2) Combine first 8 ingredients in a large bowl; stir gently just until blended. Cover and chill 30 minutes. Divide pork mixture into 20 equal portions; shape each portion into a meatball. Arrange meatballs in a single layer on preheated pan. Bake for 20 minutes or until done.
3) Cook noodles according to package directions; drain. Rinse noodles under cool water; drain. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, peas, salt, and crushed red pepper; cook 5 minutes, stirring occasionally. Add noodles; toss. Place an equal portion of noodle mixture on each of 4 plates; top each serving with 5 meatballs. Sprinkle each serving with 2 tablespoons green onions. Yield: 4 servings.

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Life's a shoe said...


Daniela Grimburg said...

These Asian inspired meatballs and noodles look so good and the flavors work together in perfect harmony!

Kim said...

It looks very tasty indeed and good:)

Unknown said...

This looks and sounds really good. And I'm with you, I'd probably have to cheat just a bit and add a little stock to the noodles. My noodles don't have to be swimming in sauce, but they definitely need a little something :)

From the Kitchen said...

This would be a tasty dish for me only. The Baker detests cilantro. I suppose I could open a can of Chef-Boy-R-D for him. =)


Ginny Hartzler said...

From the picture, the noodles look moist and delicious.

Unknown said...

I love that there's an infinite variety of meatball variations and flavor combinations. This one sounds delightful Mary!

QembarDelites said...

Delicious looking noodles, I especially like the meatballs:D

David said...

Mary, My favorites would be Sunday, Thursday and Friday. Can't go wrong with a pork cutlet, no matter what day of the week it's served! Take Care, Big Daddy Dave

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