Ginger Chicken Meatball Noodle Stir-Fry
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Cost
- $21.50
- Nutrition
- 620 cal · 35g protein
- skillet
- high-protein
- kid-favorite
🍳 2 pans + 1 bowl · Picky-eater safe bet: plain rice
Ginger Chicken Meatball Noodle Stir-Fry is a Asian weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $22 in groceries. You'll need 2 pans + 1 bowl, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Gluten · Tree nuts · Soy · Fish · Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 lb ground chicken
- 10 oz flat rice noodles
- 8 oz sugar snap peas
- 2 count carrots
- 1 bunch green onions
- 2 tbsp fresh ginger
- 1 bunch fresh cilantro
- ⅓ cup roasted cashews
- ⅓ cup low-sodium soy sauce
- 1 tbsp fish sauce
- 1 tbsp honey
- 2 tbsp toasted sesame oil
Steps
- Bring a large pot of water to a boil. Grate the ginger and finely slice the green onions. In a bowl, mix the ground chicken with half the ginger, half the green onions, and 1 tablespoon soy sauce. Roll into 16 small meatballs.
- Cook the dry rice noodles in the boiling water 4 to 6 minutes until just tender. Drain, rinse under cool water, and set aside.
- Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high. Add the meatballs and cook 8 to 10 minutes, turning a few times, until browned all over and 165°F inside. Move to a plate.
- Meanwhile, cut the carrots into thin matchsticks. Stir the remaining soy sauce, fish sauce, honey, and remaining ginger together for the sauce.
- Add the remaining 1 tablespoon sesame oil to the skillet with the carrots and snap peas. Stir-fry 3 minutes, then add the noodles, meatballs, and sauce. Toss 2 minutes until hot and glossy.
- Top with the remaining green onions, chopped cilantro, and cashews.
- Picky eater tip: serve the plain meatballs and noodles with the sauce on the side.
- Make ahead: roll the meatballs and cut the carrots up to a day ahead and keep them covered in the fridge.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 35 g
- Carbohydrates
- 68 g
- Fiber
- 4 g
- Sugar
- 4 g
- Fat
- 20 g
- Saturated fat
- 4 g
- Sodium
- 1,180 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop