Asian Meatballs With Rice Noodles

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 lb lean ground beef
• 1/2 onion, minced (about 1/2 cup-3/4 cup)
• 1 egg
• 3 fresh garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon red chili pepper flakes
• 1 tablespoon soy sauce
• 3 tablespoons flour
• 1 (6 ounce) package vermicelli rice noodles, rinsed in cold water (also called rice stix)
• 1 teaspoon sesame oil
• 2 fresh carrots, peeled and then peeled into strips
• 1 bunch green onion, cut into 1 inch sticks
• 1/4 cup cilantro, chopped (optional)
• 1 (14 ounce) can beef broth
• soy sauce, to serve
• chili oil, to serve
• lime wedge, to serve

Recipe

• 1 combine meatball ingredients in a large bowl, mix well. form 1-1 1/2" meatballs.
• 2 place meatballs in a large 12" skillet in a single layer. cook over medium high heat until browned all over and cooked through, about 15-20 minutes. remove meatballs and set aside. drain grease.
• 3 rinse rice noodles in cold water until they go slightly soft. set aside.
• 4 cut green onions into 1 inch strips. peel carrots and then use your peeler to peel down the rest of the carrots to make long thin strips. chop cilantro.
• 5 heat sesame oil in the meatball skillet over medium high heat. add vegetables and stir-fry for about 3 minutes until the carrots go limp.
• 6 add beef broth and rice noodles, bring to a boil. cook for about 5 minutes stirring the noodles until the broth is all absorbed and the noodles are soft.
• 7 push the noodles to the center of the pan and place the meatballs around the edges. heat for another 3 minutes until the meatballs are hot.
• 8 serve with soy sauce, chili oil and fresh lime wedges if desired.