Title: Oriental Noodles and Meatballs
Categories: Entree Lowcal
Yield: 6 Servings
| 6 | oz | Fresh chinese noodles OR |
| 4 | oz | Dry vermicelli |
| 1/2 | c | Condensed beef broth |
| 1/3 | c | Water |
| 1 | tb | Soy sauce |
| 1 | ts | Cornstarch |
| 2 | | Green onion, with 2" tops |
| ORIENTAL MEATBALLS |
| 12 | oz | Extra-lean beef |
| 4 | oz | Lean pork(15% fat) |
| 1/4 | c | Mushrooms, chopped |
| 1 | ts | Ginger, fresh, shredded |
| 2 | tb | Green onion, chopped |
| 2 | tb | Soy sauce |
| 1 | ts | Sesame oil |
To Make Oriental Meatballs: preheat oven to 375F. In a medium bowl, combine
all ingredients. Roll heaping teaspoons of meat mixture into 30 balls of
about 1/2 inch diameter. Place on a nonstick 15" x 10" jelly roll pan, or
coat pan with non-stick vegetable spray. Bake in preheated oven until
lightly browned, 10 - 15 minutes. Drain off any drippings before serving.
Makes 30 meatballs. While meatballs bake, cook noodles in lightly salted
boiling water, until just tender. Cook fresh noodles 3 - 5 minutes, cook
dry noodles 5 - 7 minutes. Drain cooked noodles; rinse with hot water. Pour
noodles into a medium bowl; keep warm. In saucepan used to cook noodles,
combine broth, 1/3 C water, soy sauce and cornstarch. Bring to a boil,
stirring constantly. Add drained noodles; stir gently until coated. Cut
green onions into brushes or into 2-inch pieces. Cut each piece length wise
into thin strips. For small serving (305 calories) spoon 1/2 Cup of noodles
onto each place. Top with 5 meatballs. For large serving (610 calories)
spoon 1 Cup of noodles on each plate. Top with 10 meatballs. For all menus
garnish with green onion strips or brushes. Makes 6 small servings, or 3
large servings