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Recipe: Chef Kevin Belton's Peanut Noodles with Asian Glazed Meatballs

With a PB&J Breakfast Cookie.


Peanut Noodles with Asian Glazed Meatballs



1/4 cup hoisin sauce

2 Tbsp. soy sauce

1 1/2 Tbsp. rice wine vinegar

1 1/2 Tbsp. garlic chili sauce

1 1/2 Tbsp. brown sugar, packed

Juice of 1/2 lime

1/2 tsp. ginger, grated


1 lb. ground chicken or turkey

1/3 cup bread crumbs

1/4 cup green onions, sliced thin

2 garlic cloves, minced

2 tsp. ginger, grated

1 egg, beaten

1 Tbsp. soy sauce

2 tsp. toasted sesame oil


1 lb. rice or wheat noodles

1/2 cup smooth peanut butter

2 Tbsp. soy sauce

1 Tbsp. rice wine vinegar

1 Tbsp. honey

1 Tbsp. toasted sesame oil

Juice of 1/2 lime

2 tsp. Sriracha

1 garlic clove, minced

3 Tbsp. warm water

1 red bell pepper, thinly sliced

1 carrot, thinly sliced

2 green onions, thinly sliced, plus more for garnish

1/4 cup cilantro leaves

1 Tbsp. sesame seeds


Preheat oven to 400 degrees. Line a large baking sheet with parchment.

Combine all glaze ingredients in a small sauce pan. Place over medium heat, whisk to combine, and bring to a simmer. Cook until thickened slightly, 3 to 4 minutes.
In a large bowl, combine chicken,bread crumbs, green onions, garlic, ginger, egg, soy sauce, and sesame oil. Roll mixture into 18 meatballs and place on prepared baking sheet.

Brush meatballs with glaze and bake 15 minutes. Remove meatballs from oven and set to broil. Brush meatballs with remaining sauce and broil 1 to 2 minutes more.

In a medium saucepan of boiling water, briefly cook noodles until al dente, 2 to 3 minutes. Drain immediately, rinse with cold water, and set aside.

In a large bowl, whisk to combine peanut butter, soy sauce, vinegar, honey, oil, lime juice, Sriracha, and garlic, and whisk until smooth. If the sauce needs thinning, add warm water a tablespoon at a time until desired consistency is reached.

Add peppers, carrots, green onions, cilantro, and prepared noodles to bowl with sauce and toss to coat. Serve noodles topped with meatballs, and garnish with sesame seeds and green onions.

PB&J Breakfast Cookie


2 Tbsp. coconut oil, or butter, melted

2/3 cup peanut butter

2 eggs

1/2 tsp. vanilla

1/4 cup honey

1/2 cup rolled oats

1/2 cup all purpose flour

1/2 tsp. baking powder

1/4 cup ground flax

6-7 Tbsp. jam of choice


Heat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

In a large glass measuring cup, melt the coconut oil, or butter. Allow to cool slightly. Stir in the peanut butter, eggs, vanilla and honey, mixing until smooth and no lumps remain.

Add rolled oats, flour, baking powder and ground flax. Mix it in with a spatula, until completely combined and no clumps of flour remain.

Scoop out ¼ cup portions and shape them on a parchment-lined baking sheet into a round cookie with an indent in the middle. Spoon in 1 tablespoon of jam in the center of each cookie.

Bake at 350 degrees for 13-15 minutes, until edge around the bottoms start to brown.

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