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Export 12 ingredients for grocery delivery
Step 1
Fill a large pot about halfway with hot water (from the tap); cover and bring to a boil over high heat.
Step 2
Once the water in the pot is boiling, remove from heat and add rice noodles. Soak for 10 minutes, or according to package directions, then drain in a colander and rinse under cold water; set aside.
Step 3
Meanwhile, place soy sauce, water, maple syrup, and spices in a small bowl; whisk to combine the sauce and set aside.
Step 4
Wash and dry the fresh produce.
Step 5
Peel and mince ginger; place in a medium bowl along with veggie ground and pepper. Using your hands, mix well to combine.
Step 6
Using a tablespoon measure, form the veggie ground mixture into rounded "meatballs" and place on a plate.
Step 7
Preheat a large skillet over medium-high heat.
Step 8
Once the skillet is hot, add oil and swirl to coat the bottom; add meatballs and cook, turning occasionally, until golden brown and cooked through, 6-8 minutes. Transfer to a clean plate and loosely cover with aluminum foil. (Reserve skillet with cooking juices for later use.)
Step 9
Meanwhile, peel, trim, and slice carrots crosswise into thin rounds; halve snap peas crosswise. Place both in a clean medium bowl.
Step 10
Trim and slice green onions crosswise into ¼-inch pieces; add to the bowl with the other veggies.
Step 11
Return skillet to medium-high heat, add more oil, and swirl to coat the bottom. Add veggies and stir-fry until fork-tender, 3-4 minutes.
Step 12
While the veggies are cooking, shave cilantro leaves off the stems; discard stems and mince the leaves.
Step 13
When the veggies are done, add noodles, sauce, and cilantro to the skillet; cook, stirring frequently, until the noodles are coated and warmed through, 2-3 minutes.
Step 14
To serve, divide noodles, veggies, and meatballs between bowls. Enjoy!