Miso-Ginger Turkey Meatballs with Stir-Fried Soba Noodles

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it with a little of the vegetable oil.

2. 2

   2. In a large bowl, combine the ground turkey with the white miso, half of the grated ginger, half of the minced garlic, half of the scallions, the panko, the egg, and 1 teaspoon / 5 ml sesame oil. Mix just until combined.

3. 3

   3. Shape the mixture into 16 even meatballs and place them on the tray. Brush or drizzle them with half of the vegetable oil. Bake for 12 to 15 minutes at 220 °C / 425 °F, until cooked through and lightly browned.

4. 4

   4. While the meatballs bake, cook the soba noodles in boiling water according to the package directions, usually 4 to 5 minutes. Drain and rinse briefly with warm water to stop the cooking and prevent sticking.

5. 5

   5. In a small bowl, make the sauce by mixing the soy sauce, rice vinegar, honey, lime juice, the remaining ginger, the remaining garlic, 1 tablespoon / 15 ml sesame oil, the water, and the red pepper flakes if using.

6. 6

   6. Heat a large skillet or wok over medium-high heat. Add the remaining vegetable oil and stir-fry the bok choy, carrot, and remaining scallions for 2 to 3 minutes, until tender but still vibrant.

7. 7

   7. Add the soba noodles to the skillet and pour in the sauce. Toss for 1 to 2 minutes so the noodles absorb the seasoning and everything becomes glossy.

8. 8

   8. Remove the meatballs from the oven and gently toss them with the remaining 1 tablespoon / 15 ml soy sauce for a savory, shiny finish.

9. 9

   9. Divide the stir-fried noodles among plates or bowls, top with the miso turkey meatballs, and finish with the toasted sesame seeds. Serve immediately.