Name: Ginger Chicken Meatball Stir-Fry with Noodles, Snap Peas & Cashews
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; ⅓ cup cashews, roasted unsalted; 1 small bunch cilantro; 3 (2 ½ cm) pieces ginger root; 2 small bunches green onions (scallions); 0.68 kg ground chicken; 3 (227 g) pkgs sugar snap peas; black pepper; cinnamon, ground; cloves, ground; fish sauce; flat rice (pad thai) noodles; garlic powder; honey; soy sauce; toasted sesame oil

Ginger Chicken Meatball Stir-Fry with Noodles, Snap Peas & CashewsGinger Chicken Meatball Stir-Fry with Noodles, Snap Peas & Cashews — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 medium carrots

⅓ cup cashews, roasted unsalted

1 small bunch cilantro

3 (2 ½ cm) pieces ginger root

2 small bunches green onions (scallions)

0.68 kg ground chicken

3 (227 g) pkgs sugar snap peas

black pepper

cinnamon, ground

cloves, ground

fish sauce

flat rice (pad thai) noodles

garlic powder

honey

soy sauce

toasted sesame oil

Instructions

Fill a large pot about halfway with hot water (from the tap); cover and bring to a boil over high heat.

Once the water in the pot is boiling, remove from heat and add rice noodles. Soak for 10 minutes, or according to package directions, then drain in a colander and rinse under cold water; set aside.

Meanwhile, place soy sauce, fish sauce, water, honey, and spices in a small bowl; whisk to combine the sauce and set aside.

Wash and dry the fresh produce.

Peel and mince ginger; place in a medium bowl along with chicken, additional soy sauce, and pepper. Using your hands, mix well to combine.

Using a tablespoon measure, form the chicken mixture into rounded meatballs and place on a plate.

Preheat another large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom; working in batches if necessary, add meatballs and cook, turning occasionally, until golden brown and cooked through, 6-8 minutes. Transfer to a clean plate and loosely cover with foil. (Reserve pot with cooking juices for later use.)

Meanwhile, peel, trim, and slice carrots crosswise into thin rounds; halve snap peas crosswise. Place both in a large bowl.

Trim and slice green onions crosswise into ¼-inch pieces; add to the bowl with the other veggies.

Return pot to medium-high heat, add more oil, and swirl to coat the bottom. Add veggies and stir-fry until fork-tender, 4-5 minutes.

While the veggies are cooking, shave cilantro leaves off the stems; discard stems and mince the leaves.

When the veggies are done, add noodles, sauce, and cilantro to the pot; cook, stirring frequently, until the noodles are coated and warmed through, 3-4 minutes.

Meanwhile, roughly chop cashews.

To serve, divide noodles, veggies, and meatballs between bowls; top with cashews and enjoy!

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