|2 servings||calories per servings 620||protein serving 35 g||carbs per serving 53 g||total fat per serving 31 g|
Bright green peas add colorful crunch to a hearty plate of spicy noodles and meatballs. For a little extra umami punch, the chicken is seasoned with organic tamari, while coconut milk adds rich creaminess to temper the heat brought on by red curry, a paste that originates in Thailand and gets its red hue from spicy red chiles.
|Nutrition Facts||/ Per Serving|
|Total Fat||31 g|
|Saturated Fat||15 g|
|Trans Fat||0 g|
|Total Carbohydrates||53 g|
|Dietary Fiber||7 g|
Fill a saucepan half full with about 6 cups water, and place over high heat. This is your noodle cooking water.
MISE EN PLACE
• Thinly slice green onion, keeping white and green parts separate.
• Pick and finely chop cilantro leaves.
• Trim and halve peas.
In a bowl, combine chicken, onion whites, half of onion greens, half of cilantro and tamari.
• When water boils, add noodles. Cook, stirring occasionally, until noodles are tender but not mushy, 5-6 minutes.
• Reserve 1/2 cup cooking liquid.
• Drain noodles. Return to saucepan, and cover to keep warm.
• Place a deep sauté pan over medium-high heat. Add coconut milk.
• When milk boils, reduce heat. Simmer until milk begins to thicken 1-2 minutes.
• Add curry paste (using the full amount will yield a spicy dish; use less if you prefer). Cook, stirring and mashing, until well-combined.
Using a tablespoon dipped in cold water, scoop meatballs, and gently transfer to curry. Leave room between each meatball. Cook without disturbing until meatballs are set on bottom, 1-2 minutes.
• Increase heat to medium-high. Stir in reserved cooking liquid and peas.
• When mixture boils, carefully turn each meatball. Cook without disturbing until meatballs are cooked through and peas are tender.
• Fold in sugar. Cook, stirring, until well-combined.
• Remove pan from heat. Taste and adjust seasoning as desired with PeachDish Salt.
• Divide noodles between 2 bowls.
• Arrange meatballs on noodles. Spoon sauce mixture over all.
• Garnish with remaining cilantro and remaining onion greens. Enjoy!
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.Learn More...