| Prep Time | 15 min |
| Cook Time | 10 min |
| Servings |
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Ingredients
- 4 oz Rice Noodles
- 1/2 tsp Sesame Oil
- 1 lb Ground Chicken
- 1 Tb Ginger grated
- 2 Tb Cilantro chopped
- 1/2 tsp Salt
- 3 Tb Coconut Oil
- 1 Fresno Chili seeded and minced
- 1/3 C Rice Vinegar
- 2 Tb Honey
- 1 Tb Lime Juice
- 3 C Green leaf Lettuce leaves shredded or chopped
- 1/2 C Carrot shredded
Ingredients
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Instructions
- Bring a pot of water to a boil then remove from heat. Drop the Rice Noodles into the water and allow them to soak for 2 minutes. Drain, rinse under cold water then toss with a little Sesame Oil to keep the noodles from sticking. Set aside
- Mix the Chicken, Ginger, Cilantro and Salt. Form into meatballs. Approximately 16
- Heat the Coconut Oil in a large skillet over Med-heat. Add the meatballs, turning them occasionally until browned and cooked through. About 10 minutes. Set them aside on a paper towel.
- Mix together the Rice Vinegar, Honey, Lime Juice and Fresno Chilies. Stir this into Coconut Oil in the Skillet, remove from the heat and set aside
- Place Rice noodles on the plates, top with some Meatballs, Carrots and the Lettuce. Drizzle some of the Pan sauce over it and garnish with some chopped Green Onions.
Recipe Notes
Note this dish is served fairly “cool” since the noodles and the meatballs will have cooled down while they are “set aside” if you would like it served at a warmer temp I would recommend adding the meatballs and the noodles back to the pan sauce and serve the portions from there
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