Thai Meatballs and Noodles

Thai Meatballs and Noodles

Thai Meatballs and Noodles


Makes 6 servings


Thai Meatballs
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


  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.

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