Veggie "Meatball" Stir-Fry with Noodles, Snap Peas, Cashews & Cilantro

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!