A bowl of soba (buckwheat) noodles with spicy veggies and Asian meatballs sounds like just the ticket for a cold spring day. Here's the recipe:
Asian Turkey Meatballs with Soba Noodles
(serves 3-4)
Ingredients:
For the Meatballs
4 green onions, chopped
One-inch piece of fresh ginger, peeled and finely chopped
1-2 garlic cloves, minced
3 T. low-sodium, wheat-free soy sauce
2-4 tablespoons fresh finely chopped mint or cilantro
1 T. lime juice
1 pound lean ground turkey
For the Soba Noodles and Veggies
8 ounces buckwheat soba noodles (make sure you get the ones that are 100 percent buckwheat)
1/3 cup low-sodium, wheat-free soy sauce
1 tsp. sesame oil
one-inch piece of ginger, peeled and minced
1-2 cloves of garlic, minced
1 T. lime juice
1 T. agave nectar
1/2 cup or more chicken broth
2-4 T. minced fresh mint or cilantro or both
2 medium yellow squash, peeled, halved and cut into moons
2 medium zucchini, peeled, halved and cut into moons
1 medium onion, cut into thin wedges
6-8 mushrooms, sliced
6 cups bok choy, sliced (Try baby bok choy if you can find it.)
1 T. vegetable oil
water
Note: If you want more veggies, go ahead. They're good for you. Try some broccoli, kale or Chinese cabbage.
Directions:
For the meatballs
Place in the food processor: green onions, ginger, garlic and 3 T. of soy sauce, cilantro/mint and lime juice. Pulse until finely ground. Add the meat and continue to process to combine. Roll the meat into meatballs. Brown the meatballs in a skillet with some oil. Place the meatballs in the oven on low to keep them warm while preparing the other ingredients.
For the noodles and veggies
Cook the noodles in a large pot of boiling water according to package instructions. Drain and rinse with cold water. Set aside.
Prepare the vegetables. Heat some vegetable oil in a large skillet or wok over medium-high heat. Add the ginger and garlic, and stir fry for 1-2 minutes. Then add the squash and onions, and stir fry until the vegetables are just beginning to get tender. Add the bok choy and mushrooms, and 2-4 T. of water or chicken broth, cover with a lid. Cook until the bok choy and mushrooms are tender.
To a measuring cup, add chicken broth, soy sauce, lime juice, sesame oil, mint/cilantro and agave nectar. If you want your soba noodles more soup-like, add more chicken broth. Add to the vegetables and stir well. Cook until heated through.
To serve, place some soba noodles in a bowl, top with a generous helping of veggies in sauce, and a 3-4 meatballs. Enjoy your delicious meal!
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