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stir fried noodles with teriyaki meatballs

Stir Fried Noodles with Teriyaki Chicken Meatballs

This stir fry is quick and easy, packed with veggies, and uses a tasty shortcut to complete the meal!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course

Ingredients
  

  • 1 12 Ounce Package al fresco Teriyaki Ginger Chicken Meatballs
  • 3 Tablespoons avocado oil, or other neutral oil
  • 1 Red bell pepper thinly sliced
  • 1 Cup shredded carrots
  • 2 Cups broccoli florets
  • 2 Scallions thinly sliced, green and white parts separated
  • 2 Cloves garlic minced
  • 3 Tablespoons low sodium soy sauce
  • 2 Tablespoons oyster sauce
  • 1 Teaspoon sesame oil
  • 1 6 Ounce package of dried udon noodles, or other noodle of choice
  • Sesame seeds for garnish
  • Limes for serving

Instructions
 

  • Bring a large pot of lightly salted water to a boil.
  • Heat 1 tablespoon of the avocado oil in a large pan over medium heat. Add the meatballs and brown them all over; about 5 minutes. Remove the meatballs to a plate and tent them with foil to keep warm.
  • Make the sauce. In a small bowl, whisk the soy sauce, oyster sauce, and sesame oil together. Set aside.
  • Add the remaining oil to the same pan, add the peppers and cook until they start to soften; about 5 minutes. Add the carrots, broccoli and the white parts of the scallion and cook for another 3-5 minutes. Add the garlic and cook for 1 more minute. Add the sauce to the pan and toss to coat.
  • Meanwhile, add the noodles to the boiling water and cook for 2 minutes less than package instructions. Drain the noodles and add them to the stir fry.
  • Add the meatballs back into the pan. Garnish with scallions and sesame seeds and serve with lime wedges.
  • Enjoy!
Keyword meatballs, noodles, stir fry, teriyaki
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