Thai Meatballs and Noodles
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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