Asian Meatballs With Lo Mein Noodles Recipes

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20-MINUTE LO MEIN WITH CHICKEN TERIYAKI MEATBALLS



20-Minute Lo Mein with Chicken Teriyaki Meatballs image

This veggie-packed Lo Mein with Chicken Teriyaki Meatballs recipe comes together in only 20 minutes! It's the perfect kid-friendly meal for busy weeknights.

Provided by Elizabeth Lindemann

Categories     Dinner

Time 20m

Number Of Ingredients 11

10 oz. lo mein noodles (or uncooked ramen noodles, spaghetti, or fettuccini, in a pinch)
1 package Aidells Teriyaki and Pineapple Chicken Meatballs
2 tablespoons canola oil (divided (or any other neutral tasting oil))
3 scallions (thinly sliced, green and white parts separated)
8 oz. sliced cremini (baby portobello) mushrooms
1 red, orange, or yellow bell pepper (thinly sliced (or a mix of colors))
5 oz. baby spinach (about 3 packed cups)
3 tablespoons low sodium soy sauce
1/2 tablespoon honey
1 teaspoon toasted sesame oil
1 teaspoon Sriracha

Steps:

  • Cook lo mein noodles in boiling water according to directions on package and drain well.
  • In a large skillet or wok, cook the Aidells Teriyaki and Pineapple Chicken Meatballs in 1 tablespoon canola oil over medium high heat, turning occasionally, until heated through and browned on all sides (6-8 minutes). Remove from skillet and place on a plate.
  • Add remaining 1 tablespoon of canola oil to skillet. Sauté the white parts of the green onions, sliced mushrooms, and sliced bell peppers over medium-high heat until softened and beginning to brown (about 5 minutes).
  • Add the baby spinach and stir until wilted (about 2 minutes).
  • Meanwhile, to make the sauce, whisk together the soy sauce (3 tablespoons), honey (1/2 tablespoon), toasted sesame oil (1 teaspoon), and Sriracha (1 teaspoon) in a small bowl until well combined (or shake together in a jar).
  • Add the browned meatballs, cooked noodles, and sauce to the skillet and gently toss to combine.
  • Serve immediately, garnished with the green parts of the scallions.

Nutrition Facts : Calories 394 kcal, Carbohydrate 42.2 g, Protein 16.8 g, Fat 18.1 g, SaturatedFat 3.2 g, Cholesterol 69 mg, Sodium 1281 mg, Fiber 3.2 g, Sugar 8.9 g, ServingSize 1 serving

LO MEIN WITH HOISIN MEATBALLS



Lo Mein with Hoisin Meatballs image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 pound ground beef
3 tablespoons hoisin sauce
3 cloves garlic, minced
1 tablespoon minced peeled fresh ginger
Kosher salt and freshly ground pepper
8 ounces dried wide lo mein noodles
2 tablespoons plus 1 teaspoon vegetable oil
2 tablespoons oyster sauce
1 teaspoon toasted sesame oil
2 scallions, thinly sliced
1 cup cherry tomatoes, halved
1 1/2 cups snow peas, trimmed

Steps:

  • Preheat the broiler; line a baking sheet with foil. Mix the ground beef, 1/4 cup water, 2 tablespoons hoisin sauce, 1 minced garlic clove, 1 teaspoon ginger, 3/4 teaspoon salt and a few grinds of pepper. Form into 12 meatballs. Arrange on the prepared baking sheet and broil, turning once, until browned and cooked through, 6 to 7 minutes.
  • Meanwhile, bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse under cold water. Toss with 1 teaspoon vegetable oil to prevent sticking. Whisk 1/3 cup water, the oyster sauce, sesame oil, remaining 1 tablespoon hoisin sauce, 1/4 teaspoon salt and a few grinds of pepper in a liquid measuring cup.
  • Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the remaining 2 minced garlic cloves and 2 teaspoons ginger, the scallions (reserve some of the greens for topping), cherry tomatoes and snow peas. Stir-fry until the snow peas are bright green, 30 seconds to 1 minute. Add the noodles and toss. Pour in the sauce mixture and toss until mostly absorbed, 1 to 2 minutes. Divide the noodle mixture and meatballs among bowls. Top with the reserved scallion greens.

ASIAN MEATBALLS WITH LO MEIN NOODLES



Asian Meatballs with Lo Mein Noodles image

Put a twist on spaghetti and meatballs with this Asian inspired recipe. Spicy Asian meatballs are cooked with lo mein noodles and chockfull of vegetables.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 8 servings, about 1-1/4 cups each

Number Of Ingredients 13

2 Tbsp. cornstarch
1 can (14-1/2 oz.) fat-free reduced-sodium beef broth
1/4 cup KRAFT Asian Toasted Sesame Dressing, divided
2 Tbsp. soy sauce
2 tsp. Chinese five-spice powder, divided
1/4 tsp. crushed red pepper
1 lb. lean ground beef
1/4 cup panko bread crumbs
2 pkg. (8 oz. each) wide lo mein noodles
1 Tbsp. oil
2 carrots, thinly sliced (about 1 cup)
1 cup halved snow peas
4 green onions, chopped

Steps:

  • Mix cornstarch and broth until blended. Add 2 Tbsp. dressing, soy sauce, 1 tsp. five-spice powder and crushed pepper; mix well.
  • Combine meat, bread crumbs and remaining dressing and five-spice powder; shape into 1-inch balls.
  • Cook noodles as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium-high heat. Add meatballs; cook 10 min. or until evenly browned, stirring occasionally. Remove meatballs from skillet. Add carrots to skillet; cook and stir 4 min. Stir in snow peas and onions; cook and stir 1 min.
  • Return meatballs to skillet. Stir in broth mixture. Bring to boil; simmer on medium heat 4 min. or until meatballs are done (160ºF) and sauce is slightly thickened, stirring occasionally.
  • Drain noodles. Add to ingredients in skillet; stir.

Nutrition Facts : Calories 340, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g

ASIAN MEATBALLS WITH RICE NOODLES



Asian Meatballs With Rice Noodles image

Submitted for RSC #9. This whole recipe was a new experience for me...I was so happy it worked out! I made it as a last effort for the contest after 2 failed recipes. I knew what fresh Asian flavors I liked together so that is what inspired the meatballs. I was impressed with how flavorful they turned out! They did end up a little hot so feel free to cut down on the peppers. I loved the rice noodles so much that they will be come a regular quick meal in my home. I love the suggestions from reviewers to bake the meatballs. Why didn't I think of that? I do think the sesame oil is a very important flavor enhancer for the noodles. Thanks to everyone who tried this for the contest!

Provided by Engrossed

Categories     Meat

Time 45m

Yield 16 meatballs, 4-6 serving(s)

Number Of Ingredients 19

1 lb lean ground beef
1/2 white onion, minced (about 1/2 cup-3/4 cup)
1 egg
3 fresh garlic cloves, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon red chili pepper flakes
1 tablespoon soy sauce
3 tablespoons flour
1 (6 ounce) package vermicelli rice noodles, rinsed in cold water (also called rice stix)
1 teaspoon sesame oil
2 fresh carrots, peeled and then peeled into strips
1 bunch green onion, cut into 1 inch sticks
1/4 cup cilantro, chopped (optional)
1 (14 ounce) can beef broth
soy sauce, to serve
chili oil, to serve
lime wedge, to serve

Steps:

  • Combine meatball ingredients in a large bowl, mix well. Form 1-1 1/2" meatballs.
  • Place meatballs in a large 12" skillet in a single layer. Cook over medium high heat until browned all over and cooked through, about 15-20 minutes. Remove meatballs and set aside. Drain grease.
  • Rinse rice noodles in cold water until they go slightly soft. Set aside.
  • Cut green onions into 1 inch strips. Peel carrots and then use your peeler to peel down the rest of the carrots to make long thin strips. Chop Cilantro.
  • Heat sesame oil in the meatball skillet over medium high heat. Add vegetables and stir-fry for about 3 minutes until the carrots go limp.
  • Add beef broth and rice noodles, bring to a boil. Cook for about 5 minutes stirring the noodles until the broth is all absorbed and the noodles are soft.
  • Push the noodles to the center of the pan and place the meatballs around the edges. Heat for another 3 minutes until the meatballs are hot.
  • Serve with soy sauce, chili oil and fresh lime wedges if desired.

ASIAN MEATBALLS



Asian Meatballs image

"My mom creates her own recipes for wonderful Asian-inspired menus, so I came up with these pork sausage meatballs and dipping sauce to complement her meals." -Amanda Kotlan, Spokane, Washington

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 2 dozen (1/3 cup sauce).

Number Of Ingredients 14

2 green onions, finely chopped
1 teaspoon butter
1 egg, beaten
3 tablespoons soy sauce
1/2 cup dry bread crumbs
1/4 cup finely chopped water chestnuts
3 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1 pound bulk pork sausage
1 tablespoon sesame seeds, toasted
SAUCE:
1/3 cup mayonnaise
1 tablespoon rice vinegar
1-1/2 teaspoons prepared wasabi

Steps:

  • In a small skillet, saute onions in butter until tender. Transfer to a large bowl. Add the egg, soy sauce, bread crumbs, water chestnuts, garlic and ginger. Crumble sausage over mixture and mix well., Shape into 1-in. balls. Place on an ungreased broiler pan. Bake at 350° for 15-20 minutes or until a thermometer reads 160°; drain. Sprinkle with sesame seeds., Combine the mayonnaise, rice vinegar, and wasabi; serve with meatballs.

Nutrition Facts : Calories 80 calories, Fat 7g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 239mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

LO MEIN NOODLES



Lo Mein Noodles image

This was a blend of multiple lo mein recipes I found. Add your favorite meat for a main dish, or make as a side dish to your favorite homemade chinese dinner. If you use meat, cook the meat in the pan first, and then pull out and set aside.

Provided by SarBetEns

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package spaghetti
3 tablespoons low-sodium soy sauce
2 tablespoons teriyaki sauce
2 tablespoons honey
¼ teaspoon ground ginger
2 tablespoons vegetable oil
3 stalks celery, sliced
2 large carrots, cut into large matchsticks
½ sweet onion, thinly sliced
2 green onions, sliced

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain. Rinse spaghetti with cold water to cool; drain.
  • Whisk soy sauce, teriyaki sauce, honey, and ground ginger together in a bowl.
  • Heat oil in a large skillet or wok over high heat. Cook and stir celery, carrots, sweet onion, and green onion in the hot oil until slightly tender, 5 to 7 minutes; add spaghetti and sauce mixture. Continue to cook, tossing to mix, until the noodles and sauce are hot, about 5 minutes more.

Nutrition Facts : Calories 344.1 calories, Carbohydrate 59.6 g, Fat 7.8 g, Fiber 3.9 g, Protein 9.4 g, SaturatedFat 1.3 g, Sodium 798 mg, Sugar 14.7 g

EASY ASIAN GLAZED MEATBALLS



Easy Asian Glazed Meatballs image

As a writer and busy mom of three boys, I need tasty meals on the quick. We serve these glazed meatballs over a steaming bed of rice. -Amy Dong, Woodbury, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/2 cup hoisin sauce
2 tablespoons rice vinegar
4 teaspoons brown sugar
1 teaspoon garlic powder
1 teaspoon Sriracha chili sauce
1/2 teaspoon ground ginger
1 package (12 ounces) frozen fully cooked homestyle or Italian meatballs, thawed
Optional: Thinly sliced green onions and toasted sesame seeds
Hot cooked rice

Steps:

  • In a large saucepan, mix the first 6 ingredients until blended. Add meatballs, stirring to coat; cook, covered, over medium-low heat until heated through, 12-15 minutes, stirring occasionally., If desired, sprinkle with green onions and sesame seeds. Serve with rice.

Nutrition Facts : Calories 376 calories, Fat 23g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 1296mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 2g fiber), Protein 13g protein.

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