Asian Lo Mein Noodles with Meatballs
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 500, total fat 24 G., saturated fats 6 G., proteins 27 G., carbohydrates 52 G., fiber 3 G., cholesterol 70 mg, sodium 1147 mg, sugar 6 G.
Calories 500, total fat 24 G., saturated fats 6 G., proteins 27 G., carbohydrates 52 G., fiber 3 G., cholesterol 70 mg, sodium 1147 mg, sugar 6 G.
This complete Asian-inspired dish of noodles, vegetables, and meatballs is ready in just half an hour. To infuse the meatballs with a wonderful bouquet of tart and spicy flavors, ground beef is mixed with Chinese hoisin sauce, garlic, and ginger. The meatballs are grilled in the oven and served over egg noodles, tossed in a pan with sautéed cherry tomatoes, green onions, and snap peas in a stunning Asian sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g dry wide lo mein noodles
- 450 g of ground beef
- 3 tablespoons hoisin sauce
- 3 cloves garlic, crushed
- 1 tbsp. chopped peeled ginger root
- 2 tbsp + 1 tsp vegetable oil
- 2 tablespoons oyster sauce
- 1 tsp. dark sesame oil
- 2 green onions, thinly sliced
- 1 cup cherry tomatoes, halved
- 1.5 cups snow peas, ends trimmed
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Cooking the dish according to the recipe:
- Preheat oven to broil; line a baking sheet with foil. Combine ground meat with 1/4 cup water, 2 tablespoons hoisin sauce, 1 minced garlic clove, 1 teaspoon ginger, 3/4 teaspoon salt, and a few grinds of black pepper. Form into 12 meatballs. Place them on the prepared baking sheet and broil, turning once, until browned and cooked through, 6 to 7 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook according to package directions; drain and rinse under cold water. Stir in 1 teaspoon of vegetable oil to prevent the noodles from sticking. In a liquid measuring cup, combine 1/3 cup water, oyster sauce, sesame oil, the remaining 1 tablespoon of hoisin sauce, 1/4 teaspoon of salt, and a pinch of black pepper.
- In a large nonstick skillet, heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add the remaining 2 minced garlic cloves, 2 teaspoons ginger, green onions (reserve some greens for garnish), cherry tomatoes, and snow peas.
- Sauté until the pea pods are bright green, 30 seconds to 1 minute. Add the noodles and stir. Pour in the sauce mixture and stir until completely absorbed, 1 to 2 minutes. Divide the noodles, vegetables, and meatballs among bowls. Sprinkle with green onions.
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