I've barely put away the leftovers from today's Chinese Spaghetti and Meatballs, and I already find myself craving more. Tender pork meatballs are studded with soy sauce, green onions, and carrot, baked, and tossed with easy soy noodles. Such a fun twist on Spaghetti and meatballs .
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Add pork, breadcrumbs, egg yolk, 1 tablespoon hoisin, 1 teaspoon soy sauce, 2 teaspoons sesame oil, ground ginger, 1 tablespoon sliced green onion, 1 teaspoon sesame seeds and 2 grated garlic cloves (grated on a microplane) to a medium bowl. Gently mix everything until combined. Use a small ice cream scoop to form the meat into 15 meatballs. Line up on baking sheet and bake until cooked through, about 12-15 minutes.
In another small bowl, whisk remaining 2 tablespoons soy sauce, 3 tablespoons hoisin, 1 tablespoon sesame oil, rice vinegar and 1/2 cup chicken stock together.
Bring a large stock pot to a rolling boil. Season with salt. Cook soba noodles according to package directions. Drain.
While noodles cook, heat a large non-stick skillet, to a medium heat. Add remaining 2 teaspoons sesame oil. Once the oil is hot, add carrots and onion. Sauté until carrots are slightly softened and onions are translucent, about 4-5 minutes. Add remaining garlic, cook another minute.
Add cooked soba noodles and sauce. Toss until the noodles have soaked up the sauce. If necessary, use a little bit more chicken stock to loosen the sauce up. Add sriracha if you want some spice! Add remaining green onion and sesame seeds, toss one more time.
Transfer to serving dish and place meatballs on top. Garnish with more green onion and sesame seeds if desired.