Randy Mayor
2 servings (serving size: 8 meatballs, 1 1/2 cups noodles, and 1 teaspoon cilantro)

So much Asian food is prepared by stir-frying in a wok that we tend to forget how many other dishes are powered by steam. Here's a twist on turkey-and-mushroom meatballs taken on a trip along the old spice route.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Coat the inside of the oven bag with cooking spray. Place bag on a large shallow baking pan.

Step 3

Combine ground turkey, diced mushrooms, green onions, 2 teaspoons cornstarch, 1 teaspoon soy sauce, and sesame oil in a bowl, and shape into 16 (1-inch) meatballs. Place meatballs on a single layer of wax paper.

Step 4

Combine hot water and rice sticks in a bowl, and let stand 15 minutes. Drain well, and snip with scissors twice. Combine 1 teaspoon cornstarch and broth in a large bowl. Add 2 teaspoons soy sauce, sherry, and lime juice. Add rice sticks, sliced mushrooms, ginger, curry, and garlic, and toss well.

Step 5

Place the noodle mixture in the prepared oven bag. Place the meatballs on noodle mixture, and fold edges of bag over to seal. Bake at 450° for 20 minutes or until the meatballs are done. Place the oven bag on platter, cut open with a sharp knife, and peel back foil. Sprinkle with minced cilantro.

Ratings & Reviews

francon's Review

November 21, 2009
A good recipe enjoyed by our family. I used spaghetti, since I did not have the rice noodles. I cooked the pasta only part way and let it finish in the oven. My husband is not a huge fan of curry, so I only used ½ teaspoon and added 1T of hoisin sauce. I added red pepper strips to boost the vegetables. Next time I will add some water chestnuts for crunch.