CHICKEN MEATBALL NOODLE BOWL

THIS QUICK AND EASY NOODLE BOWL INCLUDES HOMEMADE CHICKEN MEATBALLS SEASONED SIMPLY WITH FRESH CILANTRO AND GINGER. IF GROUND CHICKEN ISN’T AVAILABLE YOU CAN USE GROUND TURKEY.

START TO FINISH 25 minutes

• 4 oz. dried thin rice noodles
• 12 oz. ground chicken
• 2 Tbsp. snipped fresh cilantro
• 1 Tbsp. grated fresh ginger
• ½ tsp. salt
• 3 Tbsp. olive oil or vegetable oil
• 1 fresh red Fresno chile pepper, seeded and finely chopped (tip)
• ⅓ cup rice vinegar
• 2 Tbsp. honey
• 1 Tbsp. lime juice
• 3 cups shredded leaf lettuce
• ½ cup finely shredded carrot
• Fresh cilantro, sliced red Fresno chile peppers, sliced green onions, and/or lime wedges (optional)

1. Prepare noodles according to package directions; drain.

2. Meanwhile, in a bowl combine the next four ingredients (through salt). Shape mixture into 16 meatballs.

3. In a large skillet heat 1 Tbsp. of the oil over medium heat. Add meatballs. Cook 10 minutes or until no longer pink (165°F), turning occasionally. Remove from heat. Remove meatballs from skillet.

4. For sauce, add the remaining 2 Tbsp. oil and the chopped chile pepper to skillet. Stir in vinegar, honey, and lime juice.

5. Divide lettuce among bowls. Top with noodles, carrot, and meatballs; drizzle with sauce. If desired, top with additional cilantro, sliced chile peppers, green onions, and/or lime wedges. MAKES 4 SERVINGS.

PER SERVING 369 cal., 17 g fat (3 g sat. fat), 73 mg chol., 414 mg sodium, 36 g carb., 1 g fiber, 16 g pro.