Ingredients
Equipment
Method
Prepare the Meatball Mixture
- In a large mixing bowl, combine ground chicken, breadcrumbs, egg, soy sauce, grated fresh ginger, minced garlic, chopped green onions, and black pepper. Mix gently but thoroughly until evenly incorporated.
Form and Cook the Meatballs
- Shape the mixture into small, bite-sized meatballs. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook meatballs in a single layer, turning occasionally, for 5-7 minutes until golden brown and cooked through. Remove and set aside.
Prepare the Vegetables and Noodles
- Bring a pot of water to boil and cook rice noodles according to package instructions (3-5 minutes). Drain and rinse under cold water. In the same skillet, add 1 tablespoon olive oil and sauté broccoli florets, sliced red bell pepper, and julienned carrot for 3-4 minutes until crisp-tender.
Make the Sweet Soy Ginger Sauce
- In a small bowl, whisk together honey, soy sauce, and toasted sesame oil. Pour sauce over cooked meatballs and vegetables in the skillet. Toss gently to coat and warm through for 1-2 minutes.
Assemble the Bowls
- Divide cooked rice noodles between serving bowls. Top with meatballs and sautéed vegetables. Drizzle remaining sauce from the pan over noodles. Garnish with toasted sesame seeds and additional chopped green onions if desired.
Notes
- Use fresh ginger rather than ground ginger for the best flavor impact; it really brings brightness to these bowls.
- Don’t overmix the meatball mixture to keep them tender and juicy instead of dense.
- Rice noodles cook very quickly—keep an eye on them to avoid mushiness.
- To toast sesame seeds, place them in a dry skillet over medium heat for 2-3 minutes until fragrant, stirring constantly.
- This dish pairs beautifully with steamed edamame or a simple cucumber salad for an extra fresh bite.