Servings 4
● 1 lb. of Balanced Body Hoisin Meatballs
● 1/4 cup hoisin sauce
● 2 chopped scallions for garnish
For the lo mien sauce
● 2 tbsp. soy sauce low sodium
● 2 tsp sugar
● 1 tsp sesame oil
● 1 clove garlic minced
● 1 tsp fresh ginger minced
● 1 tsp sriracha
For the lo mien
● 8 oz. lo mien noodles
● 2 tbsp. olive oil
● 1 red bell pepper sliced
● 3 scallions chopped
● 1 clove garlic
● 1+ cup shredded cabbage purple or green
● 1 cup sugar snap peas sliced
● 1 handful baby spinach

  1. In a sauce pan whisk the meatball sauce ingredients together (except scallions). Stir in
    meatballs and heat over medium low heat, until meatballs are heated through. Keep on
    low until ready to serve. Add a little water to thin our the sauce if needed.
  2. In a small bowl, whisk the lo mien sauce ingredients together and set aside. Cook the lo
    mien noodles according to the package instructions to just under al dente. Drain. Toss in
    a drizzle of oil just to prevent sticking.
  3. While the noodles are cooking heat olive oil in a large skillet or wok over med-high heat.
    Add red bell peppers and scallions and cook for about 3 minutes. Reduce heat to
    medium. Stir in minced garlic, cabbage, snow peas, and spinach. Stir until spinach is
  4. Toss cooked noodles and sauce into the vegetables until everything is coated. Serve in
    bowls topped with hoisin meatballs; additional hoisin sauce can be poured over each
    serving. Garnish with scallions.