Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Lo Mein with Hoisin Meatballs
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 500
- Total Fat
- 24 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 70 milligrams
- Sodium
- 1147 milligrams
- Carbohydrates
- 52 grams
- Dietary Fiber
- 3 grams
- Protein
- 27 grams
- Sugar
- 6 grams
Chinese egg noodles are paired with broiled hoisin meatballs and stir-fried veggies for a quick weeknight-friendly meal.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 500
- Total Fat
- 24 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 70 milligrams
- Sodium
- 1147 milligrams
- Carbohydrates
- 52 grams
- Dietary Fiber
- 3 grams
- Protein
- 27 grams
- Sugar
- 6 grams
Ingredients
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Directions
- Preheat the broiler; line a baking sheet with foil. Mix the ground beef, 1/4 cup water, 2 tablespoons hoisin sauce, 1 minced garlic clove, 1 teaspoon ginger, 3/4 teaspoon salt and a few grinds of pepper. Form into 12 meatballs. Arrange on the prepared baking sheet and broil, turning once, until browned and cooked through, 6 to 7 minutes.
- Meanwhile, bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse under cold water. Toss with 1 teaspoon vegetable oil to prevent sticking. Whisk 1/3 cup water, the oyster sauce, sesame oil, remaining 1 tablespoon hoisin sauce, 1/4 teaspoon salt and a few grinds of pepper in a liquid measuring cup.
- Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the remaining 2 minced garlic cloves and 2 teaspoons ginger, the scallions (reserve some of the greens for topping), cherry tomatoes and snow peas. Stir-fry until the snow peas are bright green, 30 seconds to 1 minute. Add the noodles and toss. Pour in the sauce mixture and toss until mostly absorbed, 1 to 2 minutes. Divide the noodle mixture and meatballs among bowls. Top with the reserved scallion greens.
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