Chicken Meatball Noodle Bowl

By randiboyle

Ingredients

• 8 ounces thin rice noodles (or angel hair pasta)
• 24 ounces ground chicken
• 2 tablespoon grated fresh ginger
• 4 tablespoons snipped fresh cilantro
• 1 teaspoon salt
• 3 tablespoons coconut oil
• 2 red Fresno chili pepper, seeded and finely chopped
• 1/3 cup rice vinegar
• 2 tablespoons honey
• 1 tablespoon lime juice
• 3 cups shredded leaf lettuce
• 1/2 cup finely shredded carrot
• Fresh cilantro, sliced Fresno peppers, lime wedges, and/or sliced green onions (optional)

Preparation

Step 1

Prepare noodles according to package directions; drain and set aside.
Meanwhile, in a large bowl combine ground chicken, ginger, cilantro, and salt. Shape into 32 meatballs.
In a large skillet, heat 1 Tbsp. of the coconut oil over medium heat. Add meatballs. Cook, turning occasionally, about 10 minutes or until browned and cooked through, about 10 minutes.Transfer meatballs to a plate. Turn off heat.
Add the remaining 2 Tbsp. coconut oil and chili pepper to the still-warm pan. Stir in vinegar, honey, and lime juice; set aside.
Divide lettuce, noodles, and carrots among bowls. Top with meatballs, and drizzle with pan sauce.