Recipe - Oriental Noodles And Meatballs

6 ounce Fresh chinese noodles OR
4 ounce Dry vermicelli
One half cup Condensed beef broth
1/3 cup Water
1 tablespoon Soy sauce
1 teaspoon Cornstarch
2 Green onion, with 2" tops

ORIENTAL MEATBALLS
12 ounce Extralean beef
4 ounce Lean pork(15% fat)
One fourth cup Mushrooms, chopped
1 teaspoon Ginger, fresh, shredded
2 tablespoon Green onion, chopped
2 tablespoon Soy sauce
1 teaspoon Sesame oil

To Make Oriental Meatballs: preheat oven to 375F. In a medium bowl, combine
all ingredients. Roll heaping teaspoons of meat mixture into 30 balls of
about One half inch diameter. Place on a nonstick 15" x 10" jelly roll pan, or
coat pan with nonstick vegetable spray. Bake in preheated oven until
lightly browned, 10 15 minutes. Drain off any drippings before serving.
Makes 30 meatballs. While meatballs bake, cook noodles in lightly salted
boiling water, until just tender. Cook fresh noodles 3 5 minutes, cook
dry noodles 5 7 minutes. Drain cooked noodles; rinse with hot water. Pour
noodles into a medium bowl; keep warm. In saucepan used to cook noodles,
combine broth, 1/3 C water, soy sauce and cornstarch. Bring to a boil,
stirring constantly. Add drained noodles; stir gently until coated. Cut
green onions into brushes or into 2inch pieces. Cut each piece length wise
into thin strips. For small serving (305 calories) spoon One half Cup of noodles
onto each place. Top with 5 meatballs. For large serving (610 calories)
spoon 1 Cup of noodles on each plate. Top with 10 meatballs. For all menus
garnish with green onion strips or brushes. Makes 6 small servings, or 3
large servings

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini