Asian Meatballs with Rice Noodles Recipe

"Created for a recipe contest. I knew what fresh Asian flavors I liked together so that is what inspired the meatballs. I was impressed with how flavorful they turned out! They did end up a little hot, so feel free to cut down on the peppers. I loved the rice noodles so much that they became a regular quick meal in my home. I do think the sesame oil is a very important flavor enhancer for the noodles. You could bake the meatballs if you like. Feel free to add more veggies to the noodles, I think bok choy would be a great addition. Some people tried this with ground turkey. And some people added chinese five spice powder but I prefer the clean fresh flavors without the extra spices."

Step by Step Method

Step 1

Combine meatball ingredients in a large bowl, mix well. Form 1-1 1/2" meatballs.

Step 2

Place meatballs in a large 12" skillet in a single layer. Cook over medium high heat until browned all over and cooked through, about 15-20 minutes. Remove meatballs and set aside. Drain grease. *You could also bake the meatballs on a baking sheet in the oven.

Step 3

Rinse rice noodles in cold water until they go slightly soft. Set aside.

Step 4

Cut green onions into 1 inch strips. Peel carrots and then use your peeler to peel down the rest of the carrots to make long thin strips. Chop Cilantro.

Step 5

Heat sesame oil in the meatball skillet over medium high heat. Add vegetables and stir-fry for about 3 minutes until the carrots go limp.

Step 6

Add beef broth and rice noodles, bring to a boil. Cook for about 5 minutes stirring the noodles until the broth is all absorbed and the noodles are soft.