20-MINUTE LO MEIN WITH CHICKEN TERIYAKI MEATBALLS
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
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
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
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