Worms And Eyeballs
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
66
Spice
46
Sweetness
60
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
680 g
Ground Chicken Breast2 cloves
Garlic (chopped)2 tbsps
Ginger Root (chopped)3 tbsps
Vegetable Oil (divided)3 small
Red Bell Pepper (sliced)1 cup
Shredded CarrotsDirections:
1
Preheat oven to 400 degrees F
2
Combine chicken, garlic, ginger, scallions, finely chopped red bell pepper, hoisin and salt and pepper
3
Roll meatballs into the size of chicken eyeballs
4
Place balls on a nonstick cookie sheet and coat lightly with vegetable oil, about 1 1/2 tablespoons
5
Roll balls around with your hands to gently coat with the oil
6
Roast the chicken eyeballs 10 to 12 minutes in a very hot oven
7
About 5 minutes from the meatballs coming out of the oven, start stir-frying the veggies
8
Heat a large nonstick skillet over high heat
9
Add remaining 1 1/2 tablespoons vegetable oil
10
Add the sliced red bell pepper, carrots, spouts and pea pods to hot pan
11
Stir fry 1 minute, then drain noodles and add them to the vegetables
12
Add dark soy sauce to the noodles and toss to combine and evenly coat
13
Transfer noodles to a serving platter and top with chicken eyeballs