WHAT IS ANOTHER NAME FOR THE STRIPS THAT JOIN THE GLASS TOGETHER? RECIPES

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ASIAN MEATBALLS WITH RICE NOODLES RECIPE - FOOD.COM



Asian Meatballs With Rice Noodles Recipe - Food.com image

Submitted for RSC #9. This whole recipe was a new experience for me...I was so happy it worked out! I made it as a last effort for the contest after 2 failed recipes. I knew what fresh Asian flavors I liked together so that is what inspired the meatballs. I was impressed with how flavorful they turned out! They did end up a little hot so feel free to cut down on the peppers. I loved the rice noodles so much that they will be come a regular quick meal in my home. I love the suggestions from reviewers to bake the meatballs. Why didn't I think of that? I do think the sesame oil is a very important flavor enhancer for the noodles. Thanks to everyone who tried this for the contest!

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 16 meatballs, 4-6 serving(s)

Number Of Ingredients 19

1 lb lean ground beef
1/2 white onion, minced (about 1/2 cup-3/4 cup)
1 egg
3 fresh garlic cloves, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon red chili pepper flakes
1 tablespoon soy sauce
3 tablespoons flour
1 (6 ounce) package vermicelli rice noodles, rinsed in cold water (also called rice stix)
1 teaspoon sesame oil
2 fresh carrots, peeled and then peeled into strips
1 bunch green onion, cut into 1 inch sticks
1/4 cup cilantro, chopped (optional)
1 (14 ounce) can beef broth
soy sauce, to serve
chili oil, to serve
lime wedge, to serve

Steps:

  • Combine meatball ingredients in a large bowl, mix well. Form 1-1 1/2" meatballs.
  • Place meatballs in a large 12" skillet in a single layer. Cook over medium high heat until browned all over and cooked through, about 15-20 minutes. Remove meatballs and set aside. Drain grease.
  • Rinse rice noodles in cold water until they go slightly soft. Set aside.
  • Cut green onions into 1 inch strips. Peel carrots and then use your peeler to peel down the rest of the carrots to make long thin strips. Chop Cilantro.
  • Heat sesame oil in the meatball skillet over medium high heat. Add vegetables and stir-fry for about 3 minutes until the carrots go limp.
  • Add beef broth and rice noodles, bring to a boil. Cook for about 5 minutes stirring the noodles until the broth is all absorbed and the noodles are soft.
  • Push the noodles to the center of the pan and place the meatballs around the edges. Heat for another 3 minutes until the meatballs are hot.
  • Serve with soy sauce, chili oil and fresh lime wedges if desired.

Nutrition Facts : Calories 291.8, FatContent 14.2, SaturatedFatContent 5.3, CholesterolContent 120.2, SodiumContent 1036.4, CarbohydrateContent 12.5, FiberContent 2.3, SugarContent 2.9, ProteinContent 27.7

3 INGREDIENT KETO PASTA (1.6G NET CARBS!)- KETO DIET YUM



3 Ingredient Keto Pasta (1.6g Net Carbs!)- Keto Diet Yum image

A low carb keto pasta that only requires 3 ingredients! It's a totally delicious substitute for regular pasta and goes perfect with your favorite pasta sauce.

Provided by Jennifer

Categories     Main Course

Prep Time 10 minutes

Yield 2

Number Of Ingredients 4

2 cups Mozzarella Cheese (shredded)
2 large Egg Yolks
4 tsp Gelatin Powder ((or 4 sheets gelatin))
2 tbsp Cold Water

Steps:

  • Dilute the gelatin (sheets or powder) into the cold water and whisk to get a thick, glue-like consistency.
  • Place the cheese in a heatproof bowl and either microwave for a few seconds or place in a double boiler to melt. Give it a good whisk and make sure there are no clumps of cheese.
  • Add the egg yolk and quickly stir to incorporate into the cheese. Make sure you do this quickly so that the egg doesn't start to cook.
  • Microwave the gelatin mixture for around 10 seconds at a time (or again using the double boiler) to help the gelatin dissolve. Stir well.
  • Add the gelatin mixture to the cheese mixture and stir to incorporate well. If the cheese mixture has cooled, microwave it for 10 seconds at a time until it is warm again. You should now have a soft dough.
  • Grease two sheets of baking paper and add the dough in between.
  • Roll out with a rolling pin (a bottle or tall glass would also do) into a 1/4 inch thick sheet.
  • Refrigerate for 30 minutes and cut into long strips.
  • Serve with a hot pasta sauce of your choice.

Nutrition Facts : ServingSize 1 cup, Calories 181 kcal, CarbohydrateContent 1.6 g, ProteinContent 22.7 g, FatContent 9.5 g, SaturatedFatContent 4.6 g, CholesterolContent 225 mg, SodiumContent 206 mg, SugarContent 0.1 g

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