LO MEIN WITH HOISIN MEATBALLS

Lo Mein with Hoisin Meatballs image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

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1 pound ground beef
3 tablespoons hoisin sauce
3 cloves garlic, minced
1 tablespoon minced peeled fresh ginger
Kosher salt and freshly ground pepper
8 ounces dried wide lo mein noodles
2 tablespoons plus 1 teaspoon vegetable oil
2 tablespoons oyster sauce
1 teaspoon toasted sesame oil
2 scallions, thinly sliced
1 cup cherry tomatoes, halved
1 1/2 cups snow peas, trimmed

Steps:

Preheat the broiler; line a baking sheet with foil. Mix the ground beef, 1/4 cup water, 2 tablespoons hoisin sauce, 1 minced garlic clove, 1 teaspoon ginger, 3/4 teaspoon salt and a few grinds of pepper. Form into 12 meatballs. Arrange on the prepared baking sheet and broil, turning once, until browned and cooked through, 6 to 7 minutes.
Meanwhile, bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse under cold water. Toss with 1 teaspoon vegetable oil to prevent sticking. Whisk 1/3 cup water, the oyster sauce, sesame oil, remaining 1 tablespoon hoisin sauce, 1/4 teaspoon salt and a few grinds of pepper in a liquid measuring cup.
Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the remaining 2 minced garlic cloves and 2 teaspoons ginger, the scallions (reserve some of the greens for topping), cherry tomatoes and snow peas. Stir-fry until the snow peas are bright green, 30 seconds to 1 minute. Add the noodles and toss. Pour in the sauce mixture and toss until mostly absorbed, 1 to 2 minutes. Divide the noodle mixture and meatballs among bowls. Top with the reserved scallion greens.