Vegetable Lo Mein with Hoisin Meatballs

 

16-20 leftover Meatballs

1/4 cup hoisin sauce

2 T. rice vinegar

1 T. soy sauce

1 clove garlic minced

1/2 tsp sesame oil

Water if needed

2 chopped scallions for garnish

 

2 T. soy sauce low sodium

2 tsp sugar

1 tsp sesame oil

1 clove garlic minced

1 tsp fresh ginger minced

1 tsp sriracha

 

8 oz. Lo Mein Noodles (you could sub spaghetti if unable to find)

2 T. olive oil

1 red bell pepper sliced

3 scallions chopped

1 clove garlic

1+ cup shredded cabbage purple or green

1 cup sugar snap peas sliced

1 handful baby spinach

 

In a saucepan whisk the meatball sauce ingredients together (except scallions). Stir in meatballs and heat over medium low heat, until meatballs are heated through. Keep on low until ready to serve. Add a little water to thin our the sauce if needed. In a small bowl, whisk the lo mein sauce ingredients together and set aside. Cook the lo mein noodles according to the package instructions to just under al dente. Drain. Toss in a drizzle of oil just to prevent sticking. While the noodles are cooking heat olive oil in a large skillet or wok over med-high heat. Add red bell peppers and scallions and cook for about 3 minutes. Reduce heat to medium. Stir in minced garlic, cabbage, snow peas, and spinach. Stir until spinach is wilted. Toss cooked noodles and sauce into the vegetables until everything is coated. Serve in bowls topped with hoisin meatballs; additional hoisin sauce can be poured over each serving. Garnish with scallions.