Hoisin Turkey Meatballs with Rice Noodle Stir-Fry Recipe
Ingredients
- For the Turkey Balls
- 2 lbs ground turkey (or chicken or
- vegetarian protein sub)
- 2 tsp. dark sesame oil
- 2 tsp. of sunflower, canola, grapeseed or
- avocado oil or chili oil
- A pinch of cayenne, optional
- 1 cup panko bread crumbs
- ½ tsp. ground ginger
- 2 eggs, beaten
- 3 cloves garlic, minced
- 4-6 green onion, minced, more for garnish
- Hoisin Glaze
- ½ cup hoisin
- ¼ cup rice vinegar
- 2 Tbs. tamari or soy sauce
- 1 tsp. sesame oil
- 1 tsp. ground ginger
- 4 cloves garlic, minced
- Toasted sesame seeds (black and white is
- nice) for garnish
- 1 400-500 gram package of medium width
- rice noodles, also called “Pad Thai” noodles
- or “Flat Rice Noodles” (if you use the
- “vermicelli” or very thin rice noodles, see
- note*)
- 1 tablespoon sunflower, canola, grapeseed
- or avocado oil.
Instructions
- 1
For the Turkey Balls. Preheat oven to 400˚F. Cover a baking sheet with foil and spray it with non stick spray.
- 2
Mix all the turkey ball ingredients together and form into walnut size balls, arrange on the sheet.
- 3
Cook for about 18 minutes, rotating sheet halfway trough.
- 4
In the meantime make the Hoisin Glaze. Combine all the ingredients together in a small pot, heat for a few minutes. Or heat for 30 seconds in microwave. Remove ¼ cup of the Hoisin Glaze and set aside for the noodles.
- 5
“Cook” the Noodles: Place the noodles in a large flat heatproof dish (I use a pyrex). Pour a large amount of boiling water over the rice noodles, let sit for about 10 minutes until al dente. Swish them around with tongs or a fork while they are soaking. Drain and rinse under cold water.
- 6
When the turkey balls are cooked, drizzle the glaze (not the reserved ¼ cup) over them and toss, place back in the oven for 2-3 minutes.
- 7
Stir Fry the Noodles: Heat a large fry pan or wok over medium-high heat, add the oil. Carefully add the noodles, toss with the oil. Let them cook undisturbed for 2 minutes, toss, repeat. Add the reserved ¼ cup of Hoisin Glaze, toss with the noodles. Remove to a serving dish.
- 8
Arrange the rice noodles on a platter, serve the turkey balls and any glaze from the pan over the noodles.
- 9
Serve hot. Serves 6-8 *If you use the “vermicelli” or very thin rice noodles, you only need to soak them for 3 min, while they are soaking, separate them with your fingers or a fork. Drain and rinse with cold water. Proceed to step
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Hoisin Turkey Meatballs with Rice Noodle Stir-Fry?
This Hoisin Turkey Meatballs with Rice Noodle Stir-Fry recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 28 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this hoisin turkey meatballs with rice noodle stir-fry ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.