Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Pork - ground

  2. 1 lb 454g / 16oz Egg (large)

  3. 1/2 cup 73g / 2.6oz Dry-roasted peanuts - finely chopped

  4. 1/4 cup 4g / 0.1oz Fresh cilantro or parsley - chopped

  5. 3/4 teaspoon 3.8ml Salt

  6. 1 Cellophane noodles (see note)

  7. 1/2 cup 99g / 3 1/2oz Chunk-style peanut butter

  8. 1 tablespoon 15ml Grated lemon peel

  9. 1/4 teaspoon 1 1/3ml Ground red cayenne pepper

  10. 1 teaspoon 5ml Cucumber - sliced (small)

  11. 1 teaspoon 5ml Carrot - peeled, thinly (small)

  12. Sliced or cut into thin sticks

Instructions Jump to Ingredients ↑

  1. Vegetable oil Fresh cilantro or parsley sprigs, optional Pour oil into 3 qt. saucepan to depth of 1"; heat over medium-high heat to 375 degrees. Meanwhile, in large bowl, combine pork, egg, ground peanuts, chopped cilantro and salt. Using hands or wooden spoon, blend well. Shape mixture into 1" balls. In 12" skillet over medium-high heat, heat 2 Tbsp oil; add meatballs.

  2. Cook about 12 minutes, turning frequently until well browned on all sides.

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

  4. 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 4 servings.

  5. Note: Cellophane noodles are sometimes called bean thread noodles and can be found in the Oriental sections of supermarkets. Package size about 3-4 ounces.


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