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E A SY D I N N E R
3 Rice noodles with meatballs, mushrooms, and bok choy ACTIVE TIME 15 MINUTES
TOTAL TIME 30 MINUTES
SERVES 4
8 oz. wide rice noodles 1¼ lb. ground chuck 1 clove garlic, finely chopped 1 Tbsp. olive oil 6 oz. shiitake mushroom caps, sliced (about 4 cups) 12 baby bok choy, halved 2 cups beef broth 3½ Tbsp. soy sauce FO OD
1 Tbsp. finely chopped fresh ginger 1 Tbsp. honey 4 scallions, thinly sliced COOK the noodles according to the package directions. MEANWHILE, combine the beef and garlic in a medium bowl. Shape the mixture into 20 meatballs (about 1½ inches in diameter). Heat the oil in a large skillet over medium-high. Add the meatballs and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer the meatballs to a plate. Add the mushrooms to the skillet and cook, stirring often, until starting to brown, about 3 minutes. Add the bok choy and cook, stirring occasionally, until bright green and tender, about 3 minutes. Transfer the vegetables to the plate with the meatballs. ADD the broth, soy sauce, ginger, and honey to the skillet; bring to a boil and cook until slightly thickened, about 3 minutes, stirring and scraping the bottom of the skillet to loosen any browned bits. Remove ½ cup of the sauce from the skillet and toss with the cooked noodles. Return the meatballs and vegetables to the skillet and toss to coat with the sauce. Serve the noodles topped with the meatballs, vegetables, and scallions.
DECEMBER 2016
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