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Tropical Pastries
Island cuisine is a mixture of recipes from all the major island regions, including Hawaii, Cuba, the Caribbean and Jamaica.
Thai Meatballs and Noodles
Yield: Makes 6 servings
Ingredients:
Thai Meatballs (recipe)
12
ounces uncooked egg noodles
2
cans (about 14 ounces each) reduced-sodium chicken broth
2
tablespoons packed brown sugar
2
tablespoons fish sauce or reduced-sodium soy sauce
1
small piece fresh ginger (about 1X1/2 inch), cut into thin strips
1
medium carrot, cut into matchstick-size strips
1
pound bok choy, cut into 1/2-inch-wide strips
1/2
cup slivered fresh mint or basil leaves or chopped fresh cilantro
Preparation:
1.
Prepare Thai Meatballs. While meatballs are cooking, cook noodles according to package directions; drain. Transfer noodles to large serving bowl; keep warm.
2.
Heat chicken broth in large saucepan or wok over high heat. Add brown sugar, fish sauce and ginger; stir until sugar is dissolved. Add meatballs and carrot to saucepan; bring to a boil. Reduce heat to medium-low; cover and simmer 15 minutes or until meatballs are heated through.
3.
Add bok choy; simmer 4 to 5 minutes or until stalks are crisp-tender. Stir in mint; spoon mixture over noodles in serving bowl.
This recipe appears in:
Thai
