1package12 oz. Aidells Teriyaki and Pineapple Meatballs, quartered
1tablespoonolive oil
8ouncesudon noodles, boiled
1red pepper, sliced
2cupsshredded green cabbage
3clovesgarlic
Sesame seeds, garnish
Fresh scallions, garnish
Simple Stir-fry Sauce:
¼cupsoy sauce
½cupwater
1tablespoonsesame oil
1tablespoonhoisin sauce
1tablespooncornstarch
1lime, juice only
Instructions
Cook Udon noodles according to package. Drain and rinse with cold water to prevent overcooking and sticking.
Meanwhile, prep all your ingredients. Chop veggies, quarter meatballs, and whisk together sauce.
Heat a large skillet or wok over medium-high heat. Add olive oil and meatballs and stir-fry for a few minutes until they start to brown slightly.
Add red peppers, cabbage, and garlic and continue to cook for a few minutes until vegetables start to wilt. If the pan seems very dry or the vegetables start to stick, add a splash of water to the pan to loosen everything.
Add cooked noodles and stir fry sauce and toss together to combine. Cook for another 30 seconds to warm the noodles and combine flavors.
Divide stir fry between plates and garnish with sesame seeds and fresh scallions.