Oriental Noodles And Meatballs Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
6 ounce: Fresh chinese noodles OR,
1 tbsp: Soy sauce,
4 ounce: Dry vermicelli,
1 tsp: Cornstarch,
1/2 cup: Condensed beef broth,
2: Green onion, with 2" tops
1/3 cup: Water,
ORIENTAL MEATBALLS
12 ounce: Extra-lean beef,
2 tbsp: Green onion, chopped
4 ounce: Lean pork, 15% fat
2 tbsp: Soy sauce,
1/4 cup: Mushrooms, chopped
1 tsp: Sesame oil,
1 tsp: Ginger, fresh, shredded
Directions:
To Make Oriental Meatballs: preheat oven to 375F. In a medium bowl,
combine all ingredients. Roll heaping teaspoons of meat mixture into
30 balls of about 1/2 inch diameter. Place on a nonstick 15" x 10"
jelly roll pan, or coat pan with non-stick vegetable spray. Bake in
preheated oven until lightly browned, 10 - 15 minutes. Drain off any
drippings before serving. Makes 30 meatballs.
While meatballs bake, cook noodles in lightly salted boiling water,
until just tender. Cook fresh noodles 3 - 5 minutes, cook dry noodles
5 - 7 minutes. Drain cooked noodles; rinse with hot water. Pour
noodles into a medium bowl; keep warm. In saucepan used to cook
noodles, combine broth, 1/3 C water, soy sauce and cornstarch. Bring
to a boil, stirring constantly. Add drained noodles; stir gently
until coated. Cut green onions into brushes or into 2-inch pieces.
Cut each piece length wise into thin strips.
For small serving (305 calories) spoon 1/2 Cup of noodles onto each
place. Top with 5 meatballs.
For large serving (610 calories) spoon 1 Cup of noodles on each
plate. Top with 10 meatballs.
For all menus garnish with green onion strips or brushes.
Makes 6 small servings, or 3 large servings
Source from luhu.jp
combine all ingredients. Roll heaping teaspoons of meat mixture into
30 balls of about 1/2 inch diameter. Place on a nonstick 15" x 10"
jelly roll pan, or coat pan with non-stick vegetable spray. Bake in
preheated oven until lightly browned, 10 - 15 minutes. Drain off any
drippings before serving. Makes 30 meatballs.
While meatballs bake, cook noodles in lightly salted boiling water,
until just tender. Cook fresh noodles 3 - 5 minutes, cook dry noodles
5 - 7 minutes. Drain cooked noodles; rinse with hot water. Pour
noodles into a medium bowl; keep warm. In saucepan used to cook
noodles, combine broth, 1/3 C water, soy sauce and cornstarch. Bring
to a boil, stirring constantly. Add drained noodles; stir gently
until coated. Cut green onions into brushes or into 2-inch pieces.
Cut each piece length wise into thin strips.
For small serving (305 calories) spoon 1/2 Cup of noodles onto each
place. Top with 5 meatballs.
For large serving (610 calories) spoon 1 Cup of noodles on each
plate. Top with 10 meatballs.
For all menus garnish with green onion strips or brushes.
Makes 6 small servings, or 3 large servings
Source from luhu.jp