Bucatini Pasta with Soy Sauce and Chinese-Style Meatballs
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INGREDIENTS 1 pound bucatini pasta (fat, hollow spaghetti)
1 small red bell pepper
1-1/2 pounds ground chicken breast
2 cloves garlic, chopped
2 tablespoons chopped ginger
2 scallions, cut up with kitchen scissors into small pieces
2 tablespoons Hoisin sauce (available in Asian Foods aisle or Asian markets)
Salt and freshly ground black pepper, to taste
3 tablespoons vegetable oil
1 cup pre-shredded carrots (available in produce department)
1 cup bean sprouts
12 (1-1/2-inch-thick) slices Challah bread or soft "Italian" style bread
1 cup snow pea pods, cut up with kitchen scissors or knife
1/2 cup Tamari (dark soy sauce)Preheat oven to 400 degrees. Put a large pot of water on to boil for the pasta. Cut off about a quarter of the bell pepper, and chop finely. Slice the remaining pepper.
Combine the chicken, garlic, ginger, scallions, finely chopped red bell pepper, hoisin sauce, salt, and pepper in a bowl. Roll the mixture into small meatballs.
Pour 1 to 1-1/2 tablespoons vegetable oil onto a nonstick cookie sheet. Place meatballs on the cookie sheet and coat lightly with vegetable oil, rolling them around gently with your hands to gently coat them; then make sure the meat balls are all separate and not touching each other. Roast the meatballs 12 to 15 minutes.
When the pasta water comes to a boil, add the pasta and cook according to package directions, just until al dente.
When the pasta is almost cooked through and the meat balls are about 5 minutes from coming out of the oven, start stir-frying the vegetables. Heat a large nonstick skillet over high heat and add the remaining 1-1/2 tablespoons of vegetable oil and the sliced red bell pepper, the carrots, sprouts, and pea pods. Stir-fry the vegetables 1 minute, or until crisp-tender.
Drain the pasta and add to the vegetables. Pour in the Tamari and soy sauce while tossing and turning all together to combine and evenly coat.
Transfer noodles to a serving platter. Arrange the meat balls on top of the noodles and serve.
Makes 4 servings