Oriental Noodles And Meatballs

ORIENTAL NOODLES AND MEATBALLS

6 Preparation Time :

Categories : Main dish Low-cal

Amount Measure Ingredient -- Preparation Method -- -- --

6 oz Fresh chinese noodles OR 4 oz Dry vermicelli

1/2 c Condensed beef broth

1/3 c Water

1 tb Soy sauce

1 t Cornstarch

2 Green onion, with

2 tops

--ORIENTAL MEATBALLS--

12 oz Extra-lean beef

4 oz Lean pork (15% fat)

1/4 c Mushrooms, chopped

1 t Ginger, fresh, shredded

2 tb Green onion, chopped

2 tb Soy sauce

1 t Sesame oil

To Make Oriental Meatballs: preheat oven to 375F. In a medium bowl,

combine all ingredients. Roll heaping teaspoons of meat mixture into 30

1/2 inch diameter. Place on a nonstick

15 x 10 jelly

roll pan, or coat pan with non-stick vegetable spray. Bake in preheated

oven until lightly browned, 10 - 15 minutes. Drain off any drippings

before serving. Makes 30 meatballs.

While meatballs bake, cook noodles in lightly salted boiling water, until

3 - 5 minutes, cook dry noodles

5 -

minutes. Drain cooked noodles; rinse with hot water. Pour noodles into a

medium bowl; keep warm. In saucepan used to cook noodles, combine broth,

1/3 C water, soy sauce and cornstarch. Bring to a boil, stirring

constantly. Add drained noodles; stir gently until coated. Cut green

onions into brushes or into 2-inch pieces. Cut each piece length wise into thin strips.

For small serving (305 calories) spoon 1/2 Cup of noodles onto each place.

Top with 5 meatballs.

For large serving (610 calories) spoon 1 Cup of noodles on each plate. Top

with 10 meatballs.

For all menus garnish with green onion strips or brushes.

6 small servings, or 3 large servings - - - - - - - - - - - - - - - - - -