Wide rice noodles are available on the ethnic-foods aisle at most major supermarkets and at Asian grocers. If you can't find them, any rice noodle or even spaghetti will work in this dish. You can also use ground sirloin, if you can't find pork.

Jennifer Martinkus
Recipe by Cooking Light

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John Autry; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a foil-lined jelly-roll pan in oven. Preheat oven to 450°.

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  • 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.

Nutrition Facts

506 calories; fat 15.4g; saturated fat 5.1g; mono fat 6.2g; poly fat 3.3g; protein 30.6g; carbohydrates 58.8g; fiber 3.7g; cholesterol 138mg; iron 3.4mg; sodium 700mg; calcium 81mg.