Thai Meatballs and Noodles the Editors of Publications International, Ltd.
Thai Meatballs and Noodles
Makes 6 servings
|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|
- 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.
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