Don't let your life be defined by routine - breaking free from boredom is easier and more rewarding than you think. Exhibit A, this Asian take on spaghetti and meatballs is elevated with Chinese-inspired ingredients and flavours. Taste something new and unfamiliar and make every day an adventure.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
1 pkg (340 g) No Yolks® Extra Broad Noodles
1 lb (500 g) ground pork
1/3 cup (75 mL) panko bread crumbs
1 tbsp (15 mL) red chili sauce
4 cloves garlic, minced, divided
2 tsp (10 mL) grated fresh ginger, divided
1 tsp (5 mL) salt, divided
3/4 tsp (4 mL) cracked pepper, divided
1/4 cup (60 mL) soy sauce
2 tbsp (30 mL) sriracha hot sauce
2 tbsp (30 mL) honey
1 tbsp (15 mL) chili paste
1 tbsp (15 mL) vegetable oil
4 cups (1 L) sliced mixed mushrooms
2 green onions, sliced
1 tbsp (15 mL) toasted sesame seeds
1. Preheat the oven to 400.F (200.F).
2. In a bowl, mix together pork, panko, chili sauce, 2 garlic cloves, 1 tsp (5 mL) ginger, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. Roll the mixture into 12 meatballs; arrange on a parchment paper-lined baking tray.
3. Transfer the meatballs to the oven; bake for 10 to 12 minutes or until the meatballs are browned and cooked through. Whisk together soy sauce, sriracha, honey and chili paste; toss with the meatballs.
4. Meanwhile, in a large pot of boiling salted water, cook noodles according to the package directions. Drain and set aside.
5. Heat oil in a large skillet and set over medium heat; cook mushrooms, and the remaining garlic and ginger, stirring occasionally, for 3 to 5 minutes or until browned and softened. Add the reserved noodles, meatballs, and green onions; cook until noodles are heated through. Season with the remaining salt and pepper.
6. Divide the noodles among serving plates. Garnish with sesame seeds.
Substitute ground chicken, turkey, or beef for pork if desired.