This flavor-packed twist on pasta and meatballs trades spaghetti and marinara for ramen noodles and a garlicky ginger-chili sauce.
Prepare the Meatballs: Using hands, gently mix together pork, scallions, garlic, ginger, soy sauce, and rice vinegar in a medium bowl to combine. Form mixture into 20 (about 1 1/2 tablespoons each) meatballs. Heat 2 tablespoons of the canola oil in a large skillet over medium-high. Add meatballs to hot oil, and cook, turning often, until browned on all sides and cooked through, 4 to 5 minutes. Transfer to a plate lined with paper towels, and cover with aluminum foil to keep warm. Wipe skillet clean.
Prepare the Ramen: Bring 4 cups of water to a boil in a large saucepan over medium-high. Add ramen noodles, and cook, stirring to separate noodles, about 2 minutes. Drain noodles, reserving 3/4 cup cooking liquid. Toss cooked ramen with remaining 1/2 teaspoon canola oil; set aside.
Prepare the Sauce: Whisk together soy sauce, garlic, ginger, chili sauce, rice vinegar, mirin, cornstarch, and jalapeño in a small bowl until smooth. Add reserved noodle water to wiped skillet, and bring to a boil over medium-high. Whisk sauce ingredients quickly, and add to boiling liquid in skillet, whisking until combined and mixture begins to thicken in skillet. Add 1/2 cup of scallions to skillet, and reduce heat to medium. Add noodles and meatballs to skillet, giving the skillet a shake to coat noodles and meatballs in sauce. Remove from heat. Sprinkle with remaining scallions, and more chopped jalapeño as desired. Sprinkle with sesame seeds, if desired.
Entire family loved it! We’ve made this 3 times already. Followed recipe as is. Served with roasted broccoli on the side.