Ingredients Jump to Instructions ↓

  1. Vegetable oil 1 lb Ground pork

  2. 1 lg Egg

  3. 1/2 c Dry-roasted peanuts,

  4. Finely chopped 1/4 c Chopped fresh cilantro or Parsley 3/4 ts Salt

  5. 3 3/4 oz Pkg. cellophane noodles

  6. (see note) 1/2 c Chunk-style peanut butter

  7. 1 tb Grated lemon peel

  8. 1/4 ts Ground red cayenne pepper

  9. 1 sm Cucumber,sliced

  10. 1 sm Carrot, peeled and thinly

  11. 3 qt. saucepan to depth of

  12. 1";heat over medium-high heat to

  13. 375 degrees.Meanwhile,in large bowl,combine pork,egg,ground peanuts,chopped

  14. 1" balls.In

  15. 12" skillet over medium-high heat, heat

  16. 2 tbsp. oil;add

  17. 12 minutes,turning frequently until well browned on all sides.Add

  18. 1 cup water,stirring to loosen brown bits from bottom of skillet;bring to boil.Reduce heat to low. Simmer,covered,

  19. 5 to 10 minutes until meatballs are cooked through. Meanwhile,add noodles,a small amount at a time,to hot oil in saucepan; cook each batch about 20 seconds until puffed and double in size.Using a slotted spoon,remove noodles to paper towel to drain.When meatballs are cooked,stir in peanut butter,grated lemon peel and ground red pepper;cook about 1 minute longer until heated through.Arrange fried noodles on serving platter.Spoon meatballs over noodles;arrange cucumbers and carrots decoratively around edge.Garnish with cilantro sprigs,if desired.Makes

  20. 4 servings. Note:Cellophane noodles are sometimes called bean thread noodles and can be found in the Oriental sections of supermarkets.


Send feedback