Stir-fried Noodles with Pork Meatballs and Vegetables

This Asian Stir-fried Noodles with Pork Meatballs and Vegetables starts out with a little of everything, but sums up to a huge, big entree with layers of flavors and generous portions. Make the pork meatballs first. Then, stir fry the rest of the ingredients and add the meatballs, and noodles. Twirl your forks through the silky, glass-thin sotanghon noodles which serve as a base for the meatballs and ingredients. The savory, thick, rich sauce brings the dish together. This is an Asian in America recipe. This was previously featured on the Quirk DIY blog (Quirk Publications). Serves 4.

Prep Time30

Cook Time30

Total Time1

Course: Dinner, Lunch

Cuisine: Asian, Filipino

Keyword: Stir-fried Noodles Pork Meatballs Vegetables

Calories: 1464kcal

Author: Elizabeth Ann Quirino

Equipment

Large skillet or wok : 12 to 14 inches in diameter

Ingredients

For the meatballs:

½ pound ground pork
2 Tablespoons toyo (soy sauce)
1 whole egg
½ cup plain bread crumbs

For Stir-fry:

100 gm (3.5) sotanghon (Chinese vermicelli transparent noodles) pre-soaked for 25 minutes; drained
6 Tablespoons vegetable oil
2 cloves garlic minced
1 whole onion sliced
¼ pound beef sirloin or skirt steak sliced in 2-inch strips
1 cup broth
¼ cup oyster sauce
1 whole medium-sized carrot peeled, sliced; around 1 cup
2 cups sugar snap peas washed, ends trimmed, strings removed
½ teaspoon salt
1 teaspoon ground black pepper
1 stalk scallions chopped, for garnish
1 whole fresh lemon use the juice to sprinkle before serving

Instructions

To make the meatballs:

In a large bowl, combine the ingredients: Ground pork, toyo (soy sauce), egg, bread crumbs. Mix well.
Shape into meatballs, about 1-inch in diameter. Refrigerate for 30 minutes to firm up. Set aside.

To prepare the noodles:

In a bowl filled with water, pre-soak the sotanghon (Chinese vermicelli) noodles in water that's room temperature. Soak for 25 minutes, but not longer.
Then drain the water and set the noodles aside.

To pan-fry meatballs:

In a large skillet or wok, over medium-high heat, add the vegetable oil. Place the round-shaped meatballs in the skillet. Pan fry for 17 to 20 minutes till thoroughly cooked. Turn the meatballs occasionally for even browning.
When cooked, removed the meatballs from the skillet, drain on paper towels or parchment paper to remove excess oil. Set the meatballs aside.

To stir-fry:

Using the same skillet or wok, over medium high heat, saute the garlic and onions. Cook for about 2 minutes till onions are translucent.
Add the beef strips to the skillet. Stir fry and cook for 3 minutes.
Pour the broth and the oyster sauce. Blend well.
Return the cooked pork meatballs to the skillet. Mix ingredients gently.
Add the carrots. As the broth simmers and bubbles, add the snow peas. Continue cooking for 2 minutes more.
Lastly, add the pre-soaked sotanghon (cellophane) noodles to the dish. Season with salt and black pepper powder.
Garnish with chopped scallions. Serve warm.
Before serving, sprinkle the juice of the lemon all over the dish.

Cook's comments:

Oyster sauce is a common ingredient in Chinese and Asian dishes. Filipino stir-fries use a lot of oyster sauce. It is bottled and sold in Asian groceries or online sources.
Oyster sauce contains soy sauce, oyster extracts, cornstarch, sugar and salt. It provides a thick, rich, salty-sweet flavor.

Nutrition