Ginger Chicken Meatball Stir-Fry with Noodles, Snap Peas & Cashews

Directions

1. Boil a pot of water and soak the rice noodles in it for 10 minutes, then drain and rinse under cold water; set aside.
2. Whisk together soy sauce, fish sauce, water, honey, and spices in a small bowl and keep handy.
3. Wash all produce; pat dry.
4. Peel and mince the ginger, then mix it with the ground chicken, a splash of soy sauce, and pepper in a medium bowl until evenly combined.
5. Shape the chicken mixture into small meatballs using a tablespoon or your hands, and place them on a plate.
6. Heat a skillet over medium-high heat, add a light coating of oil, and brown the meatballs, turning as needed until they are cooked through, about 6–8 minutes. Transfer to a plate and loosely cover; keep the skillet for later.
7. Prepare the vegetables: peel and slice the carrot into thin rounds, trim the sugar snap peas, and cut green onions into ¼-inch pieces; combine in a separate bowl.
8. Add a bit more oil to the skillet and stir-fry the vegetables until just tender, 3–4 minutes, then remove from the skillet.
9. Shave cilantro leaves from the stems, discard the stems, and finely chop the leaves.
10. Return the skillet to medium-high heat, add the noodles, sauce, and cilantro; toss until everything is warmed through and coated, 2–3 minutes.
11. Roughly chop the roasted cashews.
12. To serve, divide the noodles and veggies among bowls, top with meatballs, and sprinkle with cashews.