TLC Cooking "Thai Meatballs and Noodles"

Thai Meatballs and Noodles

Thai Meatballs and Noodles

YIELD Makes 6 servings
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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:

Prepare Thai Meatballs. While meatballs are cooking, cook noodles according to package directions; drain. Transfer noodles to large serving bowl; keep warm.
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.
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

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