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
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INGREDIENTS
Nutrition- 4ounces thin rice noodles (I use Mai Fun noodles)
- 12ounces ground chicken
- 1tablespoon grated fresh ginger
- 2tablespoons snipped fresh cilantro
- 1⁄2teaspoon salt
- 3tablespoons coconut oil
- 1
- 1⁄3cup rice vinegar
- 2tablespoons honey
- 1tablespoon lime juice
- 3cups shredded leaf lettuce
- 1⁄2cup finely shredded carrot
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DIRECTIONS
- Prepare noodles according to the package directions; drain and set aside.
- Meanwhile, in a large bowl combine the ground chicken, ginger, cilantro, and salt. Form into 16 meatballs.
- 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.
- Turn off the heat.
- Add the remaining 2 tblsp coconut oil and chili pepper to the still warm pan. Stir in vinegar, honey, and lime juice.
- Divide lettuce, noodles, and carrots among bowls. Top with meatballs, and drizzle with pan sauce.
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