Oriental Noodles and Meatballs


6 ounces Fresh chinese noodles OR
4 ounces Dry vermicelli
1/2 cup Condensed beef broth
cup Water
1 tablespoon Soy sauce
1 teaspoon Cornstarch
2 Green onion, with 2" tops
12 ounces Extra-lean beef
4 ounces Lean pork(15%% fat)
1/4 cup Mushrooms, chopped
1 teaspoon Ginger, fresh, shredded
2 tablespoons Green onion, chopped
2 tablespoons Soy sauce
1 teaspoon Sesame oil


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
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 3large servings




6.0 servings


Thursday, December 24, 2009 - 12:04am



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