Hoisin Meatball Lo Mein
with mushrooms / carrots / snow peas

Name: Hoisin Meatball Lo Mein
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 8 oz Mushrooms, shiitake, sliced; ~12 Turkey meatballs (leftover from Monday), quartered; 8 oz Noodles, lo mein (sub linguine or spaghetti); 2 Tbsp Cilantro, leaves torn; 2 Tbsp Oil, cooking; 6 oz Snow peas; 5 oz Carrots, shredded (look for pre-shredded); 1/2 Lemons, juice of; for serving Hot sauce (opt); 2 cloves Garlic, chopped; 3/4 cup Water; 1/3 cup Soy sauce, low-sodium; 2 Tbsp Hoisin sauce; 1 Tbsp Vinegar, rice; 1 Tbsp Cornstarch

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

The flavors in this noodle stir-fry are about as different as you can get from Monday's Spanish-inspired meal, but it uses leftover meatballs as a protein.
Smarts: Slice the meatballs into quarters before cooking so that they will heat up faster (and will be all the better if you're using chopsticks to eat them!).

Dependency

Spanish Meatballs

Ingredients

Metric

Servings:

Hoisin Meatball Lo Mein:

Mushrooms, shiitake - 8 oz , sliced
Turkey meatballs (leftover from Monday) - ~12 , quartered
Noodles, lo mein - 8 oz (sub linguine or spaghetti)
Cilantro - 2 Tbsp , leaves torn
Oil, cooking - 2 Tbsp
Snow peas - 6 oz
Carrots - 5 oz , shredded (look for pre-shredded)
Lemons, juice of - 1/2
Hot sauce (opt) - for serving

Lo Mein Sauce:

Garlic - 2 cloves , chopped
Water - 3/4 cup
Soy sauce, low-sodium - 1/3 cup
Hoisin sauce - 2 Tbsp
Vinegar, rice - 1 Tbsp
Cornstarch - 1 Tbsp

Prep

Garlic - Chop garlic. (Can be done up to 5 days ahead)
Make sauce - Whisk together garlic, water, soy sauce, Hoisin sauce, vinegar, and cornstarch. (Can be done up to 5 days ahead)
Mushrooms / Meatballs - Prep as directed. Store separately. (Can be done up to 2 days ahead)
Noodles - Cook noodles according to package directions. (Can be done 1 day ahead)
Cilantro - Chop cilantro.

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Make

Heat a wok with oil over medium-high heat. Add mushrooms, snow peas, and carrots and saute until starting to turn tender, 3 to 4 minutes.
Add meatballs and sauce to wok and bring to a simmer. Simmer until sauce bubbles and thickens, ~2 minutes.
Remove from heat and add noodles. Toss everything to combine.
Top lo mein with lemon juice and cilantro. Serve with some hot sauce if you’d like. Enjoy!

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