Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds ground chicken breast

  2. 2 cloves garlic , chopped

  3. 2 tablespoons chopped ginger root

  4. 2 scallions, finely chopped

  5. 1 small red pepper ,

  6. 1/4 finely chopped and the remainder thinly sliced

  7. 2 tablespoons hoisin sauce , Chinese style barbecue sauce

  8. Salt and coarse black pepper

  9. 3 tablespoons vegetable oil, divided

  10. 3/4 small red bell pepper , sliced

  11. 1 cup shredded carrots

  12. 1 cup bean spouts

  13. 1 cup snow pea pods, julienne cut 1 pound bucatini, cooked to al dente

  14. 1/4 to 1/3 cup dark soy (Tamari) sauce, eyeball it

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F.

  2. Combine chicken, garlic, ginger, scallions , finely chopped red bell pepper, hoisin and salt and pepper. Roll meatballs into the size of chicken eyeballs. Place balls on a nonstick cookie sheet and coat lightly with vegetable oil , about 1 1/2 tablespoons. Roll balls around with your hands to gently coat with the oil. Roast the chicken eyeballs 10 to 12 minutes in a very hot oven.

  3. About 5 minutes from the meatballs coming out of the oven, start stir-frying the veggies. Heat a large nonstick skillet over high heat. Add remaining 1 1/2 tablespoons vegetable oil. Add the sliced red bell pepper, carrots, spouts and pea pods to hot pan. Stir fry 1 minute, then drain noodles and add them to the vegetables. Add dark soy sauce to the noodles and toss to combine and evenly coat.

  4. Transfer noodles to a serving platter and top with chicken eyeballs.


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