I’ve mentioned in the past that I love to make stir fry, because it’s something the whole family enjoys. But I’d fallen into a rut.
Chicken – check
Rice – check
Broccoli & red pepper – check
Teriyaki style sauce – check
The same, the same, the same.
So this time, I decided to blow the redundancy out of the water! I made noodles (gasp!) with Ramen (double gasp!) and peanut sauce. By the way, I’ve always been wary and freaked out about peanut sauce. I have no idea why though, because I love peanut butter and the sauce was amazing!
I topped those yummy noodles of with an Asian-spiced sesame meatball that Hubs described as “A little eggroll explosion!” Yeah, he liked it. A lot.
Dude and Spud were also big fans, as they are anytime a meatball appears on the table. Dude decided that red pepper is now his favorite vegetable ever (in fact he ate almost an entire red pepper for snack yesterday – wow!) And Spud was all about the noodles!
As for me & Hubs – we could hardy wait for leftovers the next day!
Meatballs over Easy Thai Noodles Turkey
Adapted from My 1929 Charmer
¼ cup panko crumbs (or crushed saltines)
1 ¼ lb lean ground turkey
1 large egg
2 cloves garlic, minced
3 green onions, green & white parts chopped
1 tbsp lime juice
1 tbsp low sodium soy sauce
1 ½ tbsp sesame seeds
1 tsp ground ginger
Preheat the oven to 425 degrees F and line a baking sheet with a silicone baking sheet or parchment.
Mix all of the ingredients together and form into about 24 meatballs.
Bake in the preheated oven for 15-18 minutes or until cooked through and lightly browned.
Easy Thai Noodles
Adapted from Yummy Healthy Easy
2 tsp olive oil
1 large crown broccoli, diced
1 large carrot, sliced
1 red bell pepper, diced
1 large handful snap peas
2 packages chicken flavored Ramen noodles
1 ¼ cups water
¼ cup creamy peanut butter
3 tbsp low sodium soy sauce
1 tbsp brown sugar
1 tbsp cornstarch
¼ tsp crushed red pepper
2 cloves garlic, minced
3 green onions, sliced
Heat the olive oil in a large skillet over medium-high heat. Add the vegetables and cook for about 5 minutes or until crisp-tender.
While the vegetables cook, cook the Ramen, according to package instructions, adding 1 spice packet in at the beginning of the cook time. Drain and set aside.
Meanwhile, whisk together the water, peanut butter, soy sauce, brown sugar, cornstarch, red pepper, and garlic.
Remove the vegetables from the skillet and set aside.
Add the peanut butter mixture to the same skillet, over medium heat and cook until thickened, 1-2 minutes.
Add the noodles and vegetables back into the skillet and stir to coat. Serve immediately along with Asian meatballs.