From Weeknight Easy recipe booklet by Better Homes & Gardens (adapted)
4 oz. thin rice noodles or dried angel hair pasta 12 oz. uncooked ground chicken 2 T. snipped fresh cilantro 1 T. grated fresh ginger 1/2 tsp. salt 3 T. avocado oil 1/3 cup rice vinegar 2 T. honey 1 T. lime juice 3 cups shredded leaf lettuce 1/2 cup shredded carrot Snipped fresh cilantro, lime wedges, and/or sliced green onions
1. Prepare noodles according to package directions; drain. 2. Meanwhile, in a large bowl combine ground chicken, cilantro, ginger, and salt; shape into 16 meatballs. In a large skillet heat 1 T. of the oil over medium heat. Add meatballs. Cook 10 minutes or until browned and cooked through (165 degrees F), turning to brown evenly. Transfer meatballs to a plate. Turn off heat. 3. Add remaining 2 T. of oil and stir in rice vinegar, honey, and lime juice. 4. Divide noodles, lettuce, and carrot among 4 serving bowls. Top with meatballs; drizzle with the vinegar-honey sauce. Serve with cilantro, lime wedges, and/or green onions.
Makes 4 servings.
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