Place a foil-lined jelly-roll pan in oven. Preheat oven to 450°.
Combine first 8 ingredients in a large bowl; stir gently just until blended. Cover and chill 30 minutes. Divide pork mixture into 20 equal portions; shape each portion into a meatball. Arrange meatballs in a single layer on preheated pan. Bake at 450° for 20 minutes or until done.
Cook noodles according to package directions; drain. Rinse noodles under cool water; drain. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, peas, salt, and crushed red pepper; cook 5 minutes, stirring occasionally. Add noodles; toss. Place 1 3/4 cups noodle mixture on each of 4 plates; top each serving with 5 meatballs. Sprinkle each serving with 2 tablespoons green onions.
I just made this recipe last night and LOVED the overall outcome of this dish. Tips: 1) Make the meatballs over the weekend and store in an airtight container (use wax paper between layers) in the fridge for up to 3 days. 2) Make extra meatballs because they are amazing! Changes for the meatballs: 1 lb of ground plain pork; 1/2 cup chopped cilantro; 2 tbsp soy sauce; 4 tbsp breadcrumbs; 1 tbsp fresh ginger; 1 tbsp dark sesame oil. Broil on high the last 2-3 minutes to get a crispy outer texture (yum!) Changes for noodles: Used soba noodles and would add 2 whole red peppers next time + used sugar snap in lieu of snow peas. Added some peanut oil to the dark sesame oil (used less sesame) during stir fry and added 1 whole bunch of green onions to the veggie mix in the wok. Overall, this is a wonderful recipe and if you prep the veggies and the meatballs ahead of time, can be made in ~25 minutes on a weeknight. Will make again and again; enjoy!
Prepared recipe as described and found to be delicious. Must confess I did add a little more sesame oil and splash or two of soy sauce with noodles. Even before this addition, thought the noodles were better when eaten with the meatballs. Noodles on their own probably too bland, as described elsewhere. Made a dipping sauce with hoison sauce, chili garlic sauce, rice vinegar and sesame seeds - but only because I made extra meatballs (which I'm glad I did, as they were that good).
This was dry as other reviewers have said. The meatballs were flavorful but could have used a sauce, and the noodles were pretty bland. I added some soy sauce, hoisin sauce, and chili garlic sauce to make it a little more flavorful but otherwise it would have been very unexciting. Probably won't make it again.
My husband and I found this recipe very dry and disappointing. The meatballs would have been much better with some sort of glaze (I did enjoy the ginger flavor though). The noodles were just awful and bland - they really need some sort of sauce. Definitely won't be making this again.
This recipe was pretty good...I really liked the meatballs, I would give them a 5 star rating by themselves. I couldn't find the wide rice noodles so I used extra wide egg noodles instead, and it came out great. The noodles are a little dry, so I added a stir fry sauce I've used in the past made up of 1/2 cup orange juice, 1/4 cup lite soy sauce, 1 tbsp grated ginger, 2 tbsp honey, 2 tbsp water, 2 tsp cornstarch, 1 tsp sesame oil, and 1 tbsp scallions. My four year old and hubby loved it!
very good recipe. I use a bit more ginger and crushed red pepper, and I also prefer thin noodles to the big ones shown in the picture. Very filling dinner with a quickly stir-fried vegetable (snow peas, spinach, green beans, bok choi--whatever sounds good) on the side.