| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Ethnic, Poultry | 2 | Servings | |
INGREDIENTS
| 3/4 | T | Cornstarch |
| 1/2 | t | Sugar |
| 1/8 | t | Baking soda |
| 1/8 | t | Black pepper |
| 1/4 | t | Soy sauce, low sodium |
| 1 | T | Dry white wine |
| 1 1/2 | t | Oyster sauce |
| 2 | t | Cold water |
| 2 | T | Minced onions |
| 1/2 | lb | Ground Turkey Breast |
| 1/2 | T | Cornstarch |
| 1 1/2 | t | Sugar |
| 1 | c | Cold water |
| 2 | T | Chili paste, See note below |
| 2 | T | Oyster sauce |
| 2 | T | Ketchup |
| 4 | oz | Somen noodles |
| 2 | Green onions, chopped | |
| 6 | Sesame oil | |
| 1 | t | Sesame seeds, toasted |
INSTRUCTIONS
In a large bowl, blend cornstarch, sugar, baking soda, black pepper, soy sauce, wine, oyster sauce, cold water and onion. Stir until smooth. Add ground turkey and mix well. Let stand for 30 mins. Knead the mixture for 1 minute. Divide meat into meatballs. In a small bowl, mix all the sauce ingredients (1/2 T cornstarch through ketchup). Heat a non-stick wok on high for 30 seconds. Add the sauce ingredients and bring to a boil. Reduce heat to medium and add the meatballs. Cover and cook for 3-4 mins. Uncover and roll the meatballs over gently and cook an additional 3-4 mins or until cooked through. Meanwhile, cook Somen noodles according to package directions. Drain and put in bowl. Sprinkle with sesame oil and sesame seeds. Add green onions and toss well. Serve meatballs with noodles on the side. Note: I used only 1 T Chili paste and it was more than enough. Cal 333 Fat 10g Fiber 6.6 CFF 17.9% Recipe by: The Detroit Free Press with my adaptations Posted to EAT-LF Digest by Penchard@aol.com on Dec 6, 1998, converted by MM_Buster v2.0l.
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