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Spicy Thai Meatballs with Crispy Noodles

 

37

Yield

4

servings

Prep

15

min

Cook

25

min

Ready

40

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 x vegetable oil
*
1 pound ground pork
1 large eggs
½ cup peanuts
dry-roasted, finely chopped
¼ cup cilantro
fresh, chopped, or parsley
¾ teaspoon salt
3 ¾ ounces noodles
cellophane
½ cup peanut butter
chunky
1 tablespoon lemon zest
grated
¼ teaspoon cayenne pepper
*
1 small cucumbers
sliced
1 small carrots
peeled and thinly sliced

Directions

Pour oil into 3 qt. saucepan to depth of 1";heat over medium-high heat to 375℉ (190℃).

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 tablespoon oil;add meatballs.

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

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.

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 250g (8.8 oz)
Amount per Serving
Calories 68367% of calories from fat
 % Daily Value *
Total Fat 51g 78%
Saturated Fat 14g 69%
Trans Fat 0g
Cholesterol 165mg 55%
Sodium 704mg 29%
Total Carbohydrate 5g 5%
Dietary Fiber 5g 18%
Sugars g
Protein 90g
Vitamin A 45% Vitamin C 8%
Calcium 8% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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