Guest Post: Asian Meatballs over Sesame Soy Noodles
Hi Ovenless Cheffies. My name is Kristen Ramirez and I'm from the great
state of Texas. Lindsey has granted me the privilege of being a guest author on her blog for her ovenless foodies. I am a mom of 2 beautiful girls and stay at home right now, but in my pre-child life, I was a professionally trained chef. I don't get paid to cook anymore, but someday soon again I will. Lindsey asked me to create something for her followers and after much thought on what is available overseas, I came up with a play on spaghetti and meatballs Asian style. Sesame and soy noodles, colorful veggies, and gingery, garlic meatballs.
Asian Style Meatballs over Sesame Soy Noodles
For the Meatballs:
1 lb ground pork
6 garlic cloves
1 1/2 inch piece fresh ginger
1/4 onion-feel free to use a few green onions instead
1 tsp salt
1/4 tsp pepper
1 Tbs ketchup
1 tsp Sriacha or other Asian hot sauce (use more if you like it spicy)
1 Tbs cooking oil of your choice
For the Sesame Soy Noodles
8 oz long noodle of your choice. I used linguine, but spaghetti, buckwheat
or soba noodles would work fine too.
1 cup carrot, thinly sliced
1 1/2 cups snow peas, thinly sliced
1/2 onion, thinly sliced
1 red bell pepper, thinly sliced
2 Tbs soy sauce
1 Tbs sesame oil*
1. In a large bowl, combine all meatball ingredients except oil. Mix
well. Shape meat into 1 1/2 inch balls.
2. Heat a large sauté pan over medium heat. Bring several quarts of
water to boil in a large stock pot. Once your sauté pan is hot, pour in 1
Tbs oil. Brown up your meatballs in 2 batches. You will cook them about
1 1/2 minutes on all sides. Reserve them on a plate lined with paper towels while your second batch is browning. Set aside when done. In the same sauté pan, add all the vegetables.
3. Once water is boiling, cook pasta according to package directions.
While pasta is cooking, keep an eye on your veggies, stirring frequently.
Season veggies lightly with salt and pepper. They will cook 5-10 minutes
depending on your crunch preference.
4. Drain pasta leaving about 1/3 cup pasta water in pot. Put noodles
back in pot. Drizzle in the soy sauce and sesame oil. Add the meatball and
cooked vegetables to the noodles. Toss to coat and serve immediately.
*my oldest daughter has a sesame allergy, so I used 1 Tbs of bottled
Teriyaki sauce instead. If you can find toasted sesame oil, use that.
courtesy Kristen Ramirez from grabafork.blogspot.com
A big thanks to our first ever guest post blogger, Kristen... for more gourmet meal options, check out grabafork.blogspot.com and become a follower! :) (You won't regret it!)