In a town like DC which lives by scandals, even a snow event can't go by without a scandal. Looks like National airport lost its snow measuring tool a snow board apparently in the blizzard and whoever was responsible just came up with a number which was 10 inches lower than the snow totals in the other airports in the area. How is that for a snow scandal? Want to know more about the snow scandal, here is a link.
Enough of the snow story and to more interesting things like the recipe for the day,
I can't tell the number of times noodles have come to the rescue when I am on the hook for making a quick dinner. I occasionally buy chicken meatballs or chicken sausages which finds good use in either a noodle or pasta dish. In this cold weather a ragout with chicken meatballs or sausage is perhaps a great idea. If you are not into soups then the next best thing for a spicy kick are these Asian noodles with the chicken meatball or sausage providing the perfect accompaniment.
I like the curly Chuka Soba noodles for this kind of noodle dish but any noodles that catches your fancy is perfect. If you'd rather have a vegetarian noodle dish try this recipe for Yakisoba Noodles.
All you need to have on hand is an Asian stir fry sauce and hot sauce. I sometimes add soy sauce and sometimes don't if the stir fry sauce already has it which most do anyway. You can also add vegetables - bell pepper, broccoli, cabbage etc., I used Costco bought Sweet Basil Roasted Garlic Chicken meatballs.
If you'd rather make your own meatballs here is a recipe.
Chicken balls and vegetables cooked in the sauce
Asian Style Noodles with Chicken meat ballsLike what you are reading? Subscribe!
Preparation Time:15 minutes + 30 minutes sitting time
Cooking Time:25 minutes
- 10-15 chicken meat balls (store bought or home made)
- 1 1/2 packet of Curly Chuka soba Noodles
- 4 cloves garlic smashed and chopped
- 1/2 tbsp ginger grated
- 1 Red Onion sliced thin
- 1 Green Bell Pepper sliced thin
- 1/2 tbsp Sriracha sauce
- 1 tbsp Korean Teriyaki stir fry sauce or 1 tbsp tom tom sauce (any Asian sauce is fine)
- salt to taste (all the sauces have salt in them too)
- 1 tbsp oil
- Boil the noodles as per package directions and set them aside.
- In a cast iron pan or a heavy bottomed pan add half the oil and saute the meat balls till they are browned on the outside. Set aside.
- To the same pan add the rest of the oil and the onions and saute till the onions start to get translucent. Add garlic and ginger and saute for a minute more.
- Add in the bell pepper and saute for 3-4 minutes. (I like them cooked but slightly crunchy so cook as long or as little as you want)
- Transfer the meat balls to the onions, add the sauces one by one on low heat and mix them well./li>
- Add in the noodles, taste and then add salt only if required.