Worms And Eyeballs

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Ground chicken breast
2		Garlic cloves - chopped
2 tablespoons	30ml	Chopped ginger root
2		Scallions - finely chopped
1		Red pepper - 1/4 finely chopped, (small)
		And the remainder thinly sliced
2 tablespoons	30ml	Hoisin sauce (Chinese style bbq sauce)
		Salt - to taste
		Coarsely-ground black pepper - to taste
3 tablespoons	45ml	Vegetable oil - divided
3/4 tablespoon	11ml	Red bell pepper - sliced (small)
1 cup	110g / 3.9oz	Shredded carrots
1 cup	160g / 5.6oz	Bean spouts
1 cup	237ml	Snow pea pods - julienne cut
1 lb	454g / 16oz	Bucatini - cooked to al dente
1/4 cup	59ml	Dark soy (Tamari) sauce - (to 1/3)

Recipe Instructions

Preheat oven to 400 degrees.

Combine chicken, garlic, ginger, scallions, finely chopped red bell pepper, hoisin and salt and pepper. Roll meatballs into the size of chicken eyeballs. Place balls on a nonstick cookie sheet and coat lightly with vegetable oil, about 1 1/2 tablespoons. Roll balls around with your hands to gently coat with the oil. Roast the chicken eyeballs 10 to 12 minutes in a very hot oven.

About 5 minutes from the meatballs coming out of the oven, start stir-frying the veggies. Heat a large nonstick skillet over high heat. Add remaining 1 1/2 tablespoons vegetable oil. Add the sliced red bell pepper, carrots, spouts and pea pods to hot pan. Stir fry 1 minute, then drain noodles and add them to the vegetables. Add dark soy sauce to the noodles and toss to combine and evenly coat.

Transfer noodles to a serving platter and top with chicken eyeballs.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E40) - from the TV FOOD NETWORK

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