Asian Meatballs with Noodles and Ginger Mustard Sauce - Low Sodium Version

Servings: 2 | Serving size: 3 ounces meatballs with noodles and sauce

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe does not make very good leftovers.

Place the ground beef, buckwheat flour, peanut butter, 1 teaspoon of the soy sauce, the 5 spice powder and pepper in a bowl. Using a fork, blend the ingredients together. Roll the mixture into 12 small meatballs.

Place 1 teaspoon of the sesame oil in a large skillet over medium high heat. When hot, add the meatballs and cook for about ten minutes, turning frequently until they are browned on all sides.

Remove to a plate.

Place the other teaspoon of sesame oil in the pan and add the shallot and ginger. Cook for about 2 minutes, stirring frequently. Add the kale and snap peas and cook for about 1 minute.

Stir and add the mustard, the remaining teaspoon soy sauce, chicken broth, water and rice noodles.

Cover and cook for about 12 minutes, stirring occasionally. Add the meatballs back to the pan and cook for another 3 minutes or so until the noodles are done. Serve.