Five Spice Meatballs With Rice Noodles

• 1 lb lean ground pork
• 2 tsp Chinese five spice powder
• 2 None green onions, finely chopped
• 1 None egg white, lightly beaten
• 5 oz Thai-style rice noodles
• 1 lb butternut squash or pumpkin, peeled, cut into 1/2-inch cubes
• 1/2 cup canned baby corn, halved lengthwise
• 8 spears asparagus, diagonally cut into 1-inch lengths
• 1/3 cup chicken stock
• 1/4 cup oyster sauce
• 1/4 cup light soy sauce
• 1 clove garlic, crushed
• 1 cup bean sprouts, rinsed
• 2 tbsp chopped fresh cilantro
• 1/2-1 tsp red pepper flakes

1. Mix ground pork, five spice, onions and egg white in a large bowl. Shape mixture into 20 balls. Place on a plate. Cover with plastic wrap; refrigerate for 15 mins.
2. Meanwhile, soak noodles in boiling water for 5 mins or until softened. Drain. Using kitchen scissors, snip into short lengths.
3. Spray squash with no stick cooking spray. Heat a large skillet on medium heat. Cook and stir squash for 3-4 mins or until golden and just tender. Transfer to a plate.
4. Reheat pan. Cook and turn meatballs for 5 mins or until browned. Transfer to a plate.
5. Add corn and asparagus to pan; cook and stir for 2 mins. Add noodles, squash, stock, sauces and garlic. Bring to a boil. Remove from heat.
6. Stir in meatballs, bean sprouts and cilantro. Divide among bowls. Sprinkle with red pepper flakes to serve.

lean ground pork, spice powder, green onions, egg white, rice noodles, butternut squash, baby corn, lengths, chicken stock, oyster sauce, light soy sauce, clove garlic, bean sprouts, fresh cilantro, red pepper

Taken from recipes-plus.com/api/v2.0/recipes/22735 (may not work)