Oriental noodles & meatballs

Yield: 6 Servings

Ingredients:

6 oz Fresh chinese noodles OR
4 oz Dry vermicelli
1/2 c Condensed beef broth
1/3 c Water
1 tb Soy sauce
1 ts Cornstarch
2 Green onion with 2" tops MMMMM---------------------ORIENTAL MEATBALLS--------------------------
12 oz Extra-lean beef
4 oz Lean pork(15% fat)
1/4 c Mushrooms chopped
1 ts Ginger fresh shredded
2 tb Green onion chopped
2 tb Soy sauce
1 ts Sesame oil To Make Oriental Meatballs: preheat oven to 375F. In a medium bowl combine all ingredients. Roll heaping teaspoons of meat mixture into
30 balls of about 1/2 inch diameter. Place on a nonstick 15" x 10" jelly roll pan or coat pan with non-stick vegetable spray. Bake in preheated oven until lightly browned
10 - 15 minutes. Drain off any

Instructions:

drippings before serving. Makes 30 meatballs. While meatballs bake cook noodles in lightly salted boiling water until just tender. Cook fresh noodles 3 - 5 minutes cook dry noodles 5 - 7 minutes. Drain cooked noodles; rinse with hot water. Pour noodles into a medium bowl; keep warm. In saucepan used to cook noodles combine broth 1/3 C water soy sauce and cornstarch. Bring to a boil stirring constantly. Add drained noodles; stir gently until coated. Cut green onions into brushes or into 2-inch pieces. Cut each piece length wise into thin strips. For small serving (305 calories) spoon 1/2 Cup of noodles onto each place. Top with 5 meatballs. For large serving (610 calories) spoon 1 Cup of noodles on each plate. Top with 10 meatballs. For all menus garnish with green onion strips or brushes. Makes 6 small servings or 3 large servings