How To Prepare
1. Place a foil-lined jelly-roll pan in oven. Preheat oven to 450°.
2. Combine first 8 ingredients in a large bowl; stir gently just until blended. Cover and chill 30 minutes. Divide pork mixture into 20 equal portions; shape each portion into a meatball. Arrange meatballs in a single layer on preheated pan. Bake at 450° for 20 minutes or until done.
3. Cook noodles according to package directions; drain. Rinse noodles under cool water; drain. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and crushed red pepper; cook 5 minutes, stirring occasionally. Add noodles; toss. Place 1 3/4 cups noodle mixture on each of 4 plates; top each serving with 5 meatballs. Sprinkle each serving with 2 tablespoons green onions.
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- 1/2 cup chopped fresh cilantro
- 1/4 cup potato flour
- 1/4 cup finely chopped red onion
- 2 tablespoons Mrs. Dash Teriyaki Marinade
- 2 teaspoons grated peeled fresh ginger
- 3 garlic cloves, minced
- 1 pound lean ground pork
- 1 large egg yolk removed, lightly beaten
- 8 ounces uncooked wide rice noodles
- 1 tablespoon dark sesame oil
- 1 cup red bell pepper strips
- 1/2 teaspoon crushed red pepper
- 1/2 cup thinly sliced green onions
Ingredients
Meatballs:
Noodles:
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