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About the Dish

5 ounces Snap Beans
3 ounces Carrot
2 ounces Green Onion
1 packet Tamari
8 ounces Pastured Ground Pork
1 packet Turbinado Sugar
2 teaspoons Fish Sauce
4 ounces Brown Rice Spaghetti
1/2 teaspoon Sesame Oil
1/4 cup Chinese Southern Belle My Sweet Hottie (Sweet Chili Peach sauce)
1 head Lettuce
Per Serving
Calories 600
Total Fat 25 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 1220 mg
Total Carbohydrates 70 g
Dietary Fiber 9 g
Sugar 21 g
Protein 29 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit


Fill a medium saucepan half full with about 6 cups water, and stir in 1/2 teaspoon kosher salt. Place pan over high heat. This is your pasta cooking water. Fill a small saucepan half full with about 3 cups water. Stir in 1/4 teaspoon of kosher salt, and place pot over high heat. This is your vegetable cooking water.
Prepare your mise en place: Finely chop green onions, keeping white and green parts separate. Separate lettuce into leaves. Trim tips from snap beans, and cut into beans 2-inch lengths. Cut carrots into 1/4-inch dice.
When the water in the smaller pot is boiling, add snap beans and carrots.Cook just until the beans are tender, 1-2 minutes. Drain well. Return to empty saucepan, add 1 tablespoon onion greens,tamari and 1/2 teaspoon cooking oil. Toss well. Taste and adjust seasoning as desired.
When water in the larger pot boils, add pasta. Cook, stirring occasionally, until tender but not mushy, 5-6 minutes. Drain pasta, and rinse in cool water. Return pasta to pot, add sesame oil and toss well.
While pasta cooks, in a large bowl combine pork, green onion whites, sugar, fish sauce, 1/2 teaspoon cooking oil, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir to combine thoroughly. Divide the ground pork into 16 even pieces. Roll each piece into a ball.
Heat a skillet over medium-high heat. Add 1 teaspoon cooking oil. When the oil is shimmering, carefully add the meatballs. Cook undisturbed until browned on bottom, 1-2 minutes. Turn each meatball and cook 1 minute more, then shake the pan to shift the meatballs. Cook, gently shaking the pan, until all the meatballs are browned all over, firm, and cooked through, about 1 minute more.
Remove skillet from heat, and gently stir in half of the My Sweet Hottie sauce. Cover, and set aside to keep warm. Arrange lettuce leaves, noodles, remaining My Sweet Hottie sauce, remaining green onion greens, and bean and carrot salad in bowls at the table.
To serve, place 2 meatballs and a small tangle of noodles on a lettuce leaf, sprinkle with remaining chopped green onions and drizzle with some My Sweet Hottie sauce. Roll or fold lettuce into a packet, and eat out of hand, enjoying the green bean salad on the side or mixing it with the noodles as you go. Enjoy!