Give me a bowl of rice noodles, great flavor from cilantro and a spicy sauce and I am a happy girl. You can make this a build you own style bowl with different veggies, extra spices for those who like things really hot.
I would say this is better than takeout because you control the quality of the ingredients, no msg, organic chicken and this cilantro happened to be from a friends garden. I could eat meals like this every night.
This was so good with a glass of viognier, a nice balance to the spice in this dish.
Chicken Meatball and Noodle Bowl
Prep Time: 15 minutes
Cook Time: 10 minutes
Keywords: entree
6051064
Ingredients
- 4 ounces thin rice noodles
- 12 ounces ground chicken
- 1 tbsp grated fresh ginger
- 2 tbsp snipped fresh cilantro
- 1/2 teaspoon salt
- 3 tbsp coconut oil
- 1 jalapeno pepper, seeded and finely chopped
- 1/3 cup rice vinegar
- 2 tbsp honey
- 1 tbsp lime juice
- 3 cups shredded leaf lettuce
- 1/2 cup finely shredded carrot
Instructions
Prepare noodles according to package directions; drain and set aside.
Meanwhile, in a large bowl combine ground chicken, ginger, cilantro, and salt. Shape into 16 meatballs.
In a large skillet, heat 1 Tbsp. of the coconut oil over medium heat. Add meatballs. Cook, turning occasionally, about 10 minutes or until browned and cooked through, about 10 minutes.Transfer meatballs to a plate. Turn off heat.
Add the remaining 2 Tbsp. coconut oil and chili pepper to the still-warm pan. Stir in vinegar, honey, and lime juice; set aside.
Divide lettuce, noodles, and carrots among bowls. Top with meatballs, and drizzle with pan sauce.
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