Chicken Meatball Noodle Bowl

• 4 ounces thin rice noodles (I use Mai Fun noodles)
• 12 ounces ground chicken
• 1 tablespoon grated fresh ginger
• 2 tablespoons snipped fresh cilantro
• 1/2 teaspoon salt
• 3 tablespoons coconut oil
• 1 fresno red chili pepper, seeded and finely chopped
• 1/3 cup rice vinegar
• 2 tablespoons honey
• 1 tablespoon lime juice
• 3 cups shredded leaf lettuce
• 1/2 cup finely shredded carrot

1. Prepare noodles according to the package directions; drain and set aside.
2. Meanwhile, in a large bowl combine the ground chicken, ginger, cilantro, and salt. Form into 16 meatballs.
3. In a large skillet, heat 1 tblsp of the coconut oil over medium heat. Add the meatballs. Cook, turning occasionally, until browned and cooked through, about 10 minutes. Transfer the meatballs to a plate.
4. Turn off the heat.
5. Add the remaining 2 tblsp coconut oil and chili pepper to the still warm pan. Stir in vinegar, honey, and lime juice.
6. Divide lettuce, noodles, and carrots among bowls. Top with meatballs, and drizzle with pan sauce.

thin rice noodles, ground chicken, ginger, fresh cilantro, salt, coconut oil, red chili pepper, rice vinegar, honey, lime juice, shredded leaf lettuce, carrot

Taken from www.food.com/recipe/chicken-meatball-noodle-bowl-505479 (may not work)