Peanut Noodles with Chinese Meatballs
- Prep Time 0:20
- Cook Time 0:15
- 13 Comments
This is my idea of comfort food: chewy rice noodles in velvety, punchy peanut sauce, topped with flavorful, juicy Chinese pork meatballs and a shower of crunchy carrots, chilies and cilantro. Just add chopsticks and a cold Pilsner.
- a drizzle of olive or vegetable oil for the pan (or use cooking spray) Pantry
- 3/4 lb ground pork $1
- 3 cloves garlic, chopped Pantry
- 1 1” piece ginger, peeled and chopped price inc. in peanut sauce
- 1 tbsp soy sauce Pantry
- 1/2 tsp freshly-ground black pepper Pantry
- 2-3 tsp (depending on how spicy you like it) Asian chili sauce, plus more for serving price inc. in peanut sauce
- 2 scallions, chopped $1 for a bunch
- 1 egg, lightly beaten $1.50 for 12
- 8 oz. thin rice noodles $2 for 14 oz.
- 1 recipe peanut sauce $7
- 1 carrot, grated $0.25
- 1 handful fresh cilantro, chopped price inc. in peanut sauce
- 1 jalapeño, sliced into rings $0.25
Total Cost of Ingredients $13
Preheat oven to 375 degrees F. Lightly oil/spray a baking sheet and set aside.
In a mixing bowl, combine pork, garlic, ginger, soy sauce, black pepper, scallions and egg. Use your (clean) hands to mix well. Form into golf ball-sized meatballs and arrange on the prepared baking sheet, making sure they are evenly spaced. Bake for 12-15 minutes, or until cooked through.
While the meatballs bake, cook the noodles in salted boiling water according to package directions. Rinse, drain and return to the pot.
Toss the noodles with the peanut sauce and divide between 2 bowls.
Top each bowl of noodles with a generous serving of meatballs, a handful of shredded carrots, some cilantro and a few rings of jalapeño.