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A Food Fight, Round 1 Recipe.
1 (9 ounce/225 gram) package Gefen Lo Mein Noodles, regular or Japanese style
1 tablespoon Gefen Sesame Oil
1 tablespoon Gefen Sesame Oil
1 tablespoon canola oil
1 onion, cut into half rounds
2 celery stalks, sliced
2 cloves garlic, minced, or 2 cubes Gefen Frozen Garlic
2 carrots, coarsely grated
1 red pepper, cut into small, thin strips
1 yellow pepper, cut into small, thin strips
2 zucchini, unpeeled, quartered lengthwise, and sliced across
handful shimeji or button mushrooms, whole
salt, to taste
sprinkle of white pepper
pinch of crushed red pepper flakes (optional)
4 and 1/2 tablespoons Gefen Soy Sauce
3 tablespoons teriyaki sauce
1 and 1/2 tablespoons honey
1/4 teaspoon ground ginger (you can add another 1/8 teaspoon if desired)
1 and 1/2 full tablespoons brown sugar
4–5 cloves garlic, minced, or 4 cubes Gefen Frozen Garlic
pinch of salt
1 pound (1/2 kilogram) good-quality chopped meat
1/3 cup quick oats
1–2 cloves garlic, minced, or 2 cubes Gefen Frozen Garlic
1-2 tablespoons chopped chives or scallions
1 egg
1/2 teaspoon Gefen Sesame Oil
1 teaspoon Gefen Soy Sauce
sesame seeds (optional, but recommended)
chives or scallions, for garnish
Prepare lo mein noodles according to package instructions. When ready, stir sesame oil into the noodles.
Heat sesame and canola oil in a wok over medium-high heat. Have all veggies prepared and ready.
Add to wok and sauté for 10–15 minutes, until beginning to soften. Two minutes before the end, add the mushrooms and seasoning. Stir together well. Remove from heat.
Heat together all the ingredients in a small saucepan, mixing until well blended. Taste and adjust seasoning if necessary. Set aside.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celcius). Mix all meatball ingredients together until well combined. Prepare an oven tray lined with parchment paper.
With wet hands, form mixture into mini balls and place on tray. Sprinkle with sesame seeds if desired.
Bake for 10-12 minutes (for regular size meatballs, bake for 15-20 minutes), or until done. Remove from oven and trim fat around the meatballs.
Mix lo mein, stir-fry, and most of the sauce together. Top with meatballs, either scattered about or on decorative toothpicks. Drizzle with remaining sauce. Garnish with snipped chives or scallions. Serve hot.
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I liked the concept I didn’t think the meatballs had that much flavor for a food with that many ingredients. I would try again, but make regular meatballs with sesame teriyaki sauce added to the mixture instead.
Also, the sauce was good but not out of this world – I think it could be simplified without affecting the taste. I would leave out the honey, that’s annoying to deal with and doesn’t add much.
Despite that, we ate every piece. I’d give the overall dish a 7/10.