with vegetables / kimchi / fried eggs
- Kimchi (opt; check label to insure the brand you buy is vegetarian) - 2 Tbsp, chopped
- Ginger - 2 tsp, grated
- Onions - 1, sliced
- Bell peppers, any color - 1, sliced
- Stock, any low-sodium variety - 1/4 cup
- Soy sauce, low-sodium - 2 Tbsp
- Oil, toasted sesame - 1 Tbsp
- Cornstarch - 1 Tbsp
- Vinegar, rice - 1 Tbsp
- Sugar, brown - 2 tsp
- Chili-garlic sauce (sub any hot sauce) - 2 tsp
- Sugar snap peas (frozen or fresh) - 1 lb, trimmed
- Eggs - 4
- Noodles, udon (sub soba) - 12 oz
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Sesame seeds, white or black - 1 tsp
- Limes - 1/2, juice of
- Kimchi / Ginger / Onions / Bell peppers - Prep as directed. Combine kimchi and ginger in one container. Store onions and peppers in another container. (Can be done up to 5 days ahead)
- Make sauce - Combine kimchi, ginger, stock, soy sauce, sesame oil, cornstarch, rice vinegar, chili garlic sauce and sugar. (Can be done up to 5 days ahead)
- Snap peas - Trim peas. (Skip if using frozen.) (Can be done up to 3 days ahead)
- Eggs - Crack eggs into individual small bowls or ramekins (this will make it easier to transfer to the frying pan).
- Bring a stock pot of water to boil. Add noodles and cook according to package directions. Drain.
- While noodles cook, heat a saute pan or wok over medium-high heat. Add first part of cooking oil. When oil begins to shimmer add onions and bell peppers. Saute until vegetables start to soften, 2 to 3 minutes.
- Add snap peas and saute until tender, ~2 minutes more.
- Add sauce and simmer until sauce begins to thicken, ~1 minute.
- Remove from heat and stir in noodles. Cover to keep warm.
- Heat a nonstick pan over medium heat and add second part of cooking oil. Pour eggs into oil and fry to desired done-ness (cook on one side for sunny-side up or flip and cook on both sides).
- Divide noodles between serving bowls and top each with sesame seeds and lime juice. Finish with a fried egg seasoned with some salt and pepper. Enjoy!
We found the sauce a little sweet because we didn't add the kimchi into the sauce (14 month old). Once we added the kimchi, it was a hit!0 Helpful
I used turkey for the meatballs, added mushrooms with the snap peas. Did the Dutch oven method instead of slow cooker. Used a bit of cornstarch to thicken the sauce at the end. Served over rice. We liked it a lot, it was a good meal. Will keep it in the rotation!0 Helpful
Made this twice now. The flavorful meatballs are a hit. I put them in the crockpot in the morning, before going to my son's baseball game, and we had nice hot food ready, and smelling great, when we got home.0 Helpful
I made this one other time and remembered the meatballs being bland, so I put sriracha sauce in the meatball mix and they were a little more flavorful this time. Also used regular beef broth (not low sodium) and didn't add salt.0 Helpful
The meatballs were a bit bland. Maybe better if I had kimchee?0 Helpful
With white rice instead of noodles0 Helpful