Ingredients:
5 green onions, chopped
2 cloves garlic, coarsely chopped
1/2 inch gingerroot, peeled and coarsely chopped
1 (8 ounce) cans sliced water chestnuts, drained,rinsed and drained
3/4 lb ground pork
1/2 lb large raw shrimp, peeled and deveined and coarsely chopped
1 eggs
1 tablespoon oyster sauce
1 teaspoon sesame oil
2 teaspoons soy sauce
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
4 tablespoons peanut oil
1 (8 ounce) packages asian udon noodles or 1 (8 ounce) packages egg noodles, prepared according to package instructions
Directions:
Place green onions, garlic, ginger and water chestnuts in your food processor and pulse until ingredients are finely chopped; transfer to a large bowl; add pork and mix.
Place shrimp in same food processor and pulse until finely chopped; add to pork mixture.
Add egg, oyster sauce, 1/2 tsp of sesame oil, soy sauce, salt and pepper to the pork mixture; mix lightly until just combined (I use my hands, it’s easier), form into 1 1/2-inch balls.
Heat 3 tablespoons of the peanut oil to a large, non-stick skillet oven medium-high heat; add meatballs; cook, turning often, until browned and cooked through, about 10 minutes.
Meanwhile, toss noodles with remaining 1/2 tsp of sesame oil and 1 Tablespoon of peanut oil.
Serve meatballs over noodles.
Sprinkle with remaining chopped green onions.
Serve this with flash-cooked greens with garlic.
Servings: 4
Time preparation: 30 min.
Time total: 40 min.