Oriental Spaghetti

• 3 cups Thinly Shredded Cabbage (1/4 Head) or approx. a 12 oz package of coleslaw w/carrots
• Kosher Salt
• Freshly Ground White Pepper
• 1 Large Egg
• 1 1/2 pounds Ground Pork
• 3/4 cup Panko Crumbs
• 4 Scallions, minced
• 1 teaspoon Dried Ginger or 1 (1 inch) piece freshly grated.
• 3 tablespoons Low Sodium Soy Sauce
• 1 tablespoon Toasted Sesame Oil
• 2 teaspoons Cornstarch
• 2 tablespoons Water
• 4 teaspoons Chili Sauce
• 2 teaspoons Rice Wine Vinegar
• 1 tablespoon Sugar
• 3 tablespoons Toasted Sesame Seeds
• 1 packet (2 pouches) Stir Fry Noodles (KAME- Hokkien)
• 3 handfuls Cashews

1. Preheat oven to 400u0b0 F. rnLine a baking sheet with parchment paper. Heat the sesame oil in a large nonstick pan. Add the cabbage and garlic. Season with Kosher salt and white pepper and ginger; cook until soft (~4 min). Set aside to cool. In a 2 cup measuring cup; mix together the soy sauce, sugar,chili sauce, rice vinegar, water and cornstarch. Put the pork into a mixing bowl. Add the scallions, garlic, egg, Panko crumbs, and cooled cabbage. Season with white pepper. Lightly roll mixture into 2 inch meatballs. Place onto baking sheet.
2. Combine the sauce ingredients, set 1 cup aside for serving. Brush the meatballs with remaining sauce and sprinkle with sesame seeds. Bake until cooked through 20 to 25 minutes. Heat the stir fry noodles in 1 TBSP. Sesame oil with the cashews in a skillet with reserved sauce. Toss the meatballs and noodles with the sauce and serve.
3. The meatballs freeze well.

cabbage, kosher salt, freshly ground white pepper, egg, ground pork, panko crumbs, scallions, ginger, soy sauce, sesame oil, cornstarch, water, chili sauce, vinegar, sugar, sesame seeds, packet, cashews

Taken from food52.com/recipes/75470-oriental-spaghetti (may not work)