ORIENTAL NOODLES AND MEATBALLS

Servings: 6
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

—————————–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 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

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