- Level: Easy
- Total: 27 min
- Prep: 12 min
- Cook: 15 min
- Yield: 4 servings
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.
