IN THE KIT
6 ozegg noodles
8 ozgarlicky teriyaki sauce
6 ozsnow peas
2 ozred cabbage
1 ozhouse seasoning
1 ozginger/onion/garlic/sesame oil blend
1 ozseasoned breadcrumb
1 ozsesame seeds
1 ozgreen onion
Salt & pepper
Kitchen Items Needed
1 ¼ cups of water for every 2 portions
Preheat oven 350ºF;
Bring a pot of water to boiling for noodles;
Core & thinly slice cabbage;
Trim snow peas;
Thinly slice green onions.
Add noodles to pot of boiling water, cooking for 3-5 minutes until tender. Strain, set aside.
To a large bowl add beef, cracked egg, house seasoning, seasoned breadcrumb & a dash of pepper. Mix together gently, making sure all ingredients are blended through well. Shape into 8-10 meatballs (depending on what size you like).
Heat medium skillet with a drizzle of olive oil over medium-high heat. Sear meatballs all over until golden brown, about 30 seconds to 1 minute on all sides. Place on a baking sheet on top rack; finish cooking in the oven, about 10 minutes.
In the meantime, heat ginger/garlic blend in a large skillet over medium heat. Cook for 30 seconds, until fragrant. Add cabbage, snow peas. Cook, stirring occasionally until veggies are crisp-tender, about 3-5 minutes. Remove from skillet, place on a plate.
Add 1/2 sauce to the skillet. Add cooked meatballs. Cook, stirring often until sauce is thickened & meatballs are sticky 1–2 minutes. If the sauce is too thick, add splashes of water. Taste & season with salt & pepper as desired.
If noodles are sticking together, rinse with warm water, straining excess moisture. Divide noodles into bowls, spoon meatballs & top with cooked veggies, top with remaining sauce if desired. Sprinkle with grated carrot & green onion Garnish with sesame seeds. Enjoy!