Asian Steamed Pork Meatballs, Sesame Noodles & Salad - cooking recipe

Ingredients

Meatballs
1 lb ground pork
6 button mushrooms, finely chopped (I just used button, shitaki would be great if you want)
3 scallions, finely chopped
2 teaspoons minced garlic
2 teaspoons rice wine (not vinegar, cooking wine)
1 tablespoon hoisin sauce
kosher salt
ground black pepper
1 cup chicken broth, for steaming
2 tablespoons canola oil for sauteing the meatballs
Dipping Sauce
1/2 cup soy sauce
2 tablespoons hoisin sauce
2 tablespoons lime juice (I don't recommend it ... however, I admit to always keeping 1 of those plastic lime and lemon in my )
Sesame Noodles
1/2 lb oriental noodles (you can use spaghetti too)
3 scallions, chopped fine
2 tablespoons soy sauce
2 teaspoons minced garlic
1 teaspoon sesame oil
1/4 cup vegetable oil
1/4 teaspoon red pepper flakes
garnish with extra sesame oil and chopped peanuts (optional)
Salad
3/4 cup sesame salad dressing (now there are many good brands out there, or you can make your own, but take advantage of some help )
6 cups napa cabbage, thin sliced
1 cup thin sliced red onion
8 ounces mandarin oranges, drained
4 ounces sliced water chestnuts, rinsed and drained
1 1/2 cups cucumbers, thin sliced (seedless cucumber with the skin on)
kosher salt
ground black pepper

Preparation

Meatballs -- Combine the pork, mushrooms, scallions, garlic, rice cooking wine, hoisin sauce, salt & pepper. Mix everything together and then form meatballs. I make mine about golf ball size. TIP: After making them, I like to put them on a sheet on parchment and then put in the freezer for just 10 minutes as I start the noodles. This just helps when I go to saute them. It is optional, but does help.
Noodles -- As the meatballs cool off, make the oriental noodles. Now if your grocer doesn't have oriental noodles in the Asian or Oriental Section, use spaghetti. Cook accordingly to the directions. Drain and add to a serving bowl.
Mix the soy sauce, scallions, garlic, red pepper flakes, sesame oil and vegetable and pour over the noodles and toss. Cover and refrigerate. Sometimes before serving, I like to garnish with just a little sesame oil and peanuts if you want, but sometimes I don't. I like the simple flavors. but go easy, the sesame oil is very strong.
Dipping Sauce -- Meatballs are almost ready, but make a quick 1 minute dipping sauce for them. Mix the soy, hoisin and lime. That is it. Just set it in a bowl to the side.
Now -- Dipping sauce is done -- sesame noodles are done and chilling, meatballs are chilled and ready to cook. As they cook we will put a 5 minute salad together and dinner is served.
Meatballs -- In non stick pan heat up the oil to medium high and add the meatballs. Just a few seconds on each side to get a little golden, but remember, we aren't trying to cook them, just a light sear is all. Not too long, maybe 2 minutes total is all you need. Then add the chicken broth and cover and let them simmer and steam on medium low to low. Should take about 10 minutes. Don't over crowd the pan by stacking the meatballs, but a big enough pan should work just fine. DON'T peak either.
Salad -- Now the easy part. As the meatballs steam. Do a quick salad on the side. Slice up some Napa cabbage and add to a serving bowl, add a can of sliced water chestnuts, a can of mandarine oranges and thin slice a small red onion, and about 1/2 of a seedless cucumber, skin on is fine. Just toss and then serve with a quality sesame dressing. I don't like many bottled dressing but there are a few out there that are really pretty good. Make it easy on yourself. You can always add mushrooms, red peppers, or any other vegetables you like but I like it really simple for this salad.
Now 3 courses and just 30-40 minutes.