Stir Fry Noodle Bowl with Chicken meatballs

5 from 1 vote

Spaghetti and meatballs is one of the most common comfort foods there is, and who doesn't like that?! This recipe is an Asian style spaghetti and meatballs or noodle bowl in today’s terms. This is a delicious recipe that has all the comforts of the Italian classic with all the flavors of a spicy chinese noodle bowl.

For the sausage, I decided to go with chicken, and I added the flavors of ginger, cilantro, soy, and spice. While the noodles have fermented black bean and chili and garlic flavor. The results, were a fantastic noodle bowl that could easily take over the traditional spaghetti and meatballs any day of the week. Here is the recipe I hope you enjoy it!

Ingredients

6 people

Chicken Meatballs (40 small pieces)

2 lb chicken ground
1 whole egg
1 1/2 cup panko
2 tbsp sambal
3 tbsp tamari plus 1/4 cup
2 tbsp sriracha
1/3 cup onion diced
2 tbsp ginger minced
2 tbsp garlic minced
5 tbsp cilantro chopped
1/3 cup green onion chopped
salt taste

Noodles and Vegetables

1 lb udon noodles cooked
1/2 small red cabbage julienned
1/2 small green cabbage julienned
2 tbsp ginger minced
2 tbsp garlic minced
2 tbsp sriracha
1/4 cup soy sauce
1/4 cup water with 1 tbsp of cornstarch (slurry)
4 tbsp fermented bean paste
1/3 cup green onion chopped
4 tbsp cilantro chopped
3 tbsp sesame oil
salt to taste

Nutritional information

Calories: 417kcalCarbohydrates: 80gProtein: 30gFat: 21gSaturated Fat: 4gCholesterol: 55mgSodium: 1868mgPotassium: 567mgFiber: 8gSugar: 17gVitamin A: 850IUVitamin C: 62mgCalcium: 108mgIron: 3mg

Prep Time 25

Cook Time 20

Total Time 45

Servings 6 people

For the chicken meatball

In a small saute pan add sesame oil, ginger, and onion. Cook for 2 minute and then add the garlic. 2 minutes and then add 1/4 cup of soy sauce. Cook for another 3 minutes and then turn off the heat and cool. Once cooled place all the ingredients into a large bowl along with the chicken, egg, bread crumbs and herbs, salt and mix well.
Once mixed well take a spoon full of mixture and place it into a small pan with oil on medium high heat. Cook for 1-2 minutes on each side until it is cooked all the way through. Taste the mixture and ask yourself how does it taste? Adjust the seasoning fo the meatball to your liking ( more salt, more spice, more herbs, etc…)
Once you have added more seasoning if need be then take a small ice cream scoop and scoop the chicken meatballs onto a sheet pan lined with parchment paper. Continue until there is no more mix. Place in 350 degree oven for 20-22 minutes.

For the noodles and vegetables

In a large pot of salted water, boil the noodles until they are al dente. Strain out and then place them in an ice bath to stop the cooking. Then in a large wok on high heat add 3 tbsp sesame oil and mushrooms. Cook for 3 minutes and then add a more sesame oil, ginger, and garlic. Cook for one minute and then add onion, and cabbage. Cook for 2 minutes and then add noodles soy sauce and fermented bean paste. Cook for 2 minutes and then add water cornstarch slurry, salt, snap peas, and sriracha. Cook for 2 minutes and then add cilantro.
Taste everything and see if it needs more of anything (spice, salt, soy etc…) Then place a portion in each bowl. Top the noodles with green onions and korean chili powder. Add chicken meatballs around the bowl. Serve and enjoy!