Wide rice noodles are available on the ethnic-foods aisle at most major supermarkets and at Asian grocers. If you can't find them, any rice noodle or even spaghetti will work in this dish. You can also use ground sir/oin, if you can't find pork.
1. Place a foil-lined jelly-roll pan in oven. Preheat oven to 450?.
2. Combine first 8 ingredients in a large bowl; stir gently just until
blended. Cover and chill 30 minutes . Divide pork mixture into 20 equal
portions; shape each portion into a meatball. Arrange meatballs in a
single layer on preheated pan. Bake at 450? for 20 minutes or until done.
3. Cook noodles according to package directions; drain. Rinse noodles
under cool water; drain. Heat oil in a large nonstick skillet over medium high
heat. Add bell pepper, peas, salt, and crushed red pepper; cook 5 minutes, stirring occasionally.
Add noodles; toss. Place 13/4 cups noodle mixture on each of 4 plates; top each
serving with 5 meatballs. Sprinkle each serving with 2 tablespoons green onions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (220g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 124 | ||
Calories from Fat: 40 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 381mg | 13 % | |
Potassium 286.5mg | 8 % | |
Total Carbohydrate 18.1g | 5 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 15.3g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 124
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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