Coconut Curry Rice Noodles with Meatballs
Other sauces which work well for this recipe:
For home cooks:
You can order products online from
Starport Gourmet, Walmart and Amazon.
Coconut Curry Rice Noodles with Meatballs
Serves: 7
Ingredients
| 2 C | Coconut Curry Sauce (GF) |
| 2 lbs | Rice noodles, re-hydrated (wet weight) |
| 1 lb | Meatballs, all beef, cooked frozen (.5oz each) |
| 2 ea | Tomatoes, diced ¼ “, seeded. |
| 2 ea | Green apples, cored, diced ¼” |
| 1 bunch | Sweet basil, sliced |
| ¼ lb | Parmesan cheese, grated |
| ¼ C | Corn oil |
| ¼ C | Parsley, minced for garnish |
Other sauces which work well for this recipe:
Instructions
- Soak dried rice noodles in tepid water for 30 minutes or longer. Drain and place noodles in a pouch or covered container and refrigerate if not used immediately. Soaked noodles may be stored in the refrigerator for 2-3 days.
- Dice tomatoes and apples, chop sweet basil, mince parsley, and set aside.
- Brown the meatballs in a skillet or in the oven according to the manufacturer’s instructions and set aside. Drain or wipe off the grease.
- Heat wok or skillet on high; add ¼ C. oil, then meatballs and rehydrated noodles, sauté about 30 seconds, then add in 2 C. Coconut Curry Sauce, stir, and toss noodles about 4-5 minutes until softened and steaming hot.
- Add in diced apple tomato and chopped sweet basil. Mix well and remove.
- Garnish with Parmesan cheese and parsley.
For home cooks:
You can order products online from
Starport Gourmet, Walmart and Amazon.
