Chicken Meatball Noodle Bowl

from the August 2013 issue of Better Homes and Gardens magazine. Personally, I would add a little more salt to the chicken meatballs, otherwise, they are a bit bland. I also use Napa cabbage with this instead of lettuce; I just think it meshes with the dish better. There are several lovely flavors that meld beautifully in this dish

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  ounces  thin  rice noodles (I use Mai Fun noodles)
• 12  ounces ground chicken
• 1  tablespoon  grated fresh ginger
• 2  tablespoons  snipped fresh cilantro
• 1⁄2 teaspoon salt
• 3  tablespoons coconut oil
• 1  fresno red chili pepper, seeded and finely chopped
• 1⁄3 cup rice vinegar
• 2  tablespoons honey
• 1  tablespoon lime juice
• 3  cups  shredded leaf lettuce
• 1⁄2 cup  finely shredded carrot

Directions

1. Prepare noodles according to the package directions; drain and set aside.
2. Meanwhile, in a large bowl combine the ground chicken, ginger, cilantro, and salt. Form into 16 meatballs.
3. In a large skillet, heat 1 tblsp of the coconut oil over medium heat. Add the meatballs. Cook, turning occasionally, until browned and cooked through, about 10 minutes. Transfer the meatballs to a plate.
4. Turn off the heat.
5. Add the remaining 2 tblsp coconut oil and chili pepper to the still warm pan. Stir in vinegar, honey, and lime juice.
6. Divide lettuce, noodles, and carrots among bowls. Top with meatballs, and drizzle with pan sauce.