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“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”

Ingredients

Meatballs:

  • 1/2 cup chopped fresh cilantro
  • 1/4 cup breadcrumbs
  • 1/4 cup chopped red onion
  • 2 tablespoons soy sauce
  • 2 teaspoons ginger
  • 3 garlic cloves, minced
  • 1 pound lean ground pork
  • 1 large egg, lightly beaten

Noodles:

  • 8 ounces uncooked wide fettuccine noodles
  • 1 tablespoon sesame oil
  • 1 red bell pepper; cut in strips
  • 1 cup snow peas
  • 1/2 teaspoon salt
  • 1/2 cup chopped green onions

Preparation

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

JKM

Recipe Reference cookinglight.com
 
 
 
 
 
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