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Oriental noodles & meatballs

Submitted By Nimra Hameed (0 Review)
40/50 out of 5 votes
154


Timings
10 min(s)
60 min(s)
70 min(s)
This recipe can be serve by Six Persons
Ingredients
  1. 6 oz Fresh Chinese Noodles
  2. 4 oz Dry Vermicelli
  3. 1/2 Cup Condensed Beef Broth
  4. 1/3 Cup Water
  5. 1 Tablespoon Soy Sauce
  6. 1 Teaspoon Cornstarch
  7. 2 and 2 Tablespoons Green Onion With 2 Tops
  8. 12 oz Extra Lean Beef
  9. 4 oz Lean Pork
  10. 1/4 Cup Mushrooms Chopped
  11. 1 Teaspoon Ginger Fresh Shredded
  12. 2 Tablespoons Soy Sauce
Method
  1. 1 ts Sesame oil To Make Oriental Meatballs: preheat oven to 375F. In a medium bowl combine all ingredients. Roll heaping teaspoons of meat mixture into
  2. 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
  3. Makes 30 meatballs. While meatballs bake cook noodles in lightly salted boiling water until just tender.
  4. Cook fresh noodles 3 - 5 minutes cook dry noodles 5 - 7 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. Top with 10 meatballs. For all menus garnish with green onion strips or brushes. Makes 6 small servings or 3 large servings.
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