1. In a saucepan, over low heat, add the brown sugar, white wine and soy sauce. Stir and cook just until the sugar melts, about 2 minutes. Add the ginger and Sriracha; stir and continue to simmer over very low heat, for 10 minutes. Remove from the heat; set aside. 2. In a large bowl, add all of the meatball ingredients. Using your hands, mix well. Form the mixture into small meatballs. 3. In a shallow frying pan, add about a 1/4 inch of safflower oil; heat until hot, about 2 minutes. Add the meatballs a few at a time. Brown each side. Remove to a paper towel. Repeat the process. 4. Once all the meatballs are browned, wipe out the excess oil from the frying pan with a paper towel (do not rinse or wash) and place the meatballs back into the pan. Pour the sauce over the top, and let simmer over very low heat for 15 minutes. Stir occasionally to prevent sticking. 5. Right before serving, cook the noodles according to the package direction. Drain. Toss with a teaspoon of safflower oil to prevent noodles from sticking. 6. Add the meatballs to the noodles. If the sauce is a bit thin, raise the heat and cook down a bit until it is thick. Pour over the noodles, gently toss. ---------------------------------------------------------------------------
Nutrition
Ingredients
