Worms and Eyeballs

Total Time:
27 min
Prep:
12 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 1/2 pounds ground chicken breast
  • 2 cloves garlic, chopped
  • 2 tablespoons chopped ginger root
  • 2 scallions, finely chopped
  • 1 small red pepper, 1/4 finely chopped and the remainder thinly sliced
  • 2 tablespoons hoisin sauce, Chinese style barbecue sauce
  • Salt and coarse black pepper
  • 3 tablespoons vegetable oil, divided
  • 3/4 small red bell pepper, sliced
  • 1 cup shredded carrots
  • 1 cup bean spouts
  • 1 cup snow pea pods, julienne cut
  • 1 pound bucatini, cooked to al dente
  • 1/4 to 1/3 cup dark soy (Tamari) sauce, eyeball it
Directions
  • Preheat oven to 400 degrees F.

  • Combine chicken, garlic, ginger, scallions, finely chopped red bell pepper, hoisin and salt and pepper. Roll meatballs into the size of chicken eyeballs. Place balls on a nonstick cookie sheet and coat lightly with vegetable oil, about 1 1/2 tablespoons. Roll balls around with your hands to gently coat with the oil. Roast the chicken eyeballs 10 to 12 minutes in a very hot oven.

  • About 5 minutes from the meatballs coming out of the oven, start stir-frying the veggies. Heat a large nonstick skillet over high heat. Add remaining 1 1/2 tablespoons vegetable oil. Add the sliced red bell pepper, carrots, spouts and pea pods to hot pan. Stir fry 1 minute, then drain noodles and add them to the vegetables. Add dark soy sauce to the noodles and toss to combine and evenly coat.

  • Transfer noodles to a serving platter and top with chicken eyeballs.


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    This recipe is featured in:

    Halloween