Oriental Noodles and Meatballs

Photo: flickr user fifikins

Ingredients

6 ounces Fresh chinese noodles OR

4 ounces Dry vermicelli

1/2 cup Condensed beef broth

cup Water

1 tablespoon Soy sauce

1 teaspoon Cornstarch

2 Green onion, with 2" tops

12 ounces Extra-lean beef

4 ounces Lean pork(15%% fat)

1/4 cup Mushrooms, chopped

1 teaspoon Ginger, fresh, shredded

2 tablespoons Green onion, chopped

2 tablespoons Soy sauce

1 teaspoon Sesame oil

Preparation

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

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 3large servings