Sotanghon Noodles with Beef and Pork Meatballs

1 pound ground beef 
1 pound ground pork 
1 medium-sized onion, chopped finely
1 egg
1 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoons bread crumbs
1 tablespoons flour
1 tablespoon cornstarch
1 tablespoon oyster sauce
2 bunches Sotanghon noodles, soaked in hot water
2 stalks green onion cut 1/4", for garnish

With your clean hands, mix ground pork and beef, season with salt and pepper, chopped onions, egg, soy sauce, oyster sauce, cornstarch, bread crumbs and mix very well with your clean hands. Scoop about 1 heaping tablespoon meat mixture into your hands and form into a ball. Lay on a clean plate and make the rest of the meat mixture into meat balls.

Boil 10 cups of water on high heat and when boiling lower heat to medium and drop meatballs gently into water. Cook for 10 minutes. Add drained bean thread noodles and cook for 5 minutes or more until noodles are cooked. Add chopped green onions.

Serves 6 to 8 or more
Kitchen tested October 16, 2007


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