Oriental noodles and meatballs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Fresh chinese noodles OR |
| 4 | ounces | Dry vermicelli |
| ½ | cup | Condensed beef broth |
| ⅓ | cup | Water |
| 12 | ounces | Extra-lean beef |
| 4 | ounces | Lean pork(15% fat) |
| ¼ | cup | Mushrooms, chopped |
| 1 | teaspoon | Ginger, fresh, shredded |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Cornstarch |
| 2 | Green onion, with 2\" tops | |
| 2 | tablespoons | Green onion, chopped |
| 2 | tablespoons | Soy sauce |
| 1 | teaspoon | Sesame oil |
Directions
ORIENTAL MEATBALLS
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 ½ 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, ⅓ 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 ½ 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