This week’s PRS Power Recipe is brought to you by PRS resident foodie Miriam Lazewatsky!

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A good cold noodle salad is perfect as the weather gets warmer. This one is also easily made gluten free and pack in extra protein. I was a little wary of the broccoli slaw when I first made this, but it adds a much-needed crunch to the meal and is an easy addition of several servings of vegetables. If you don’t feel like making the meatballs, this would be great with shredded rotisserie chicken, too.

Thai-Inspired Noodle Salad with Broccoli Slaw & Ginger Meatballs

Makes 3 servings

Nutrition Information: 512 calories, 15 grams fat, 50 grams carbs, 45 grams protein

Meatball Ingredients:

·       1 lb. 93% lean ground turkey

·       1 whole egg + 1 egg white

·       1/3 cup panko (use gluten free if needed)

·       1/2 tsp garlic powder

·       1/2 tsp onion powder

·       1/2 tsp salt

·       2 tsp grated fresh ginger

Peanut Dressing Ingredients:

·       4 tbsp powdered peanut butter

·       2 tbsp water

·       1 clove garlic, minced (1 tsp if using pre-minced)

·       1 tbsp rice vinegar

·       2 tbsp soy sauce (use gluten free tamari if needed)

·       1/2 tbsp toasted sesame oil

·       1/2 tbsp honey

·       1 tbsp chili garlic sauce (use more or less to your preference)

Salad Ingredients:

·       12 oz bag broccoli slaw

·       1/2 bunch cilantro, leaves only, chopped.

·       4 oz maifun rice noodles, dry

Directions:

1.     Preheat oven to 425F. Spray a baking sheet with nonstick spray and set aside.

2.     In a medium bowl, combine all meatball ingredients and use your hands to mix well. Use a tablespoon to divide the mixture into approximately 36 portions and gently shape into round balls. I find that wetting my hands periodically keeps the mixture from sticking. Space evenly on the baking sheet (these can be very close together, as they don’t spread) and bake for 12-15 minutes, or until the internal temperature reaches 165F.

3.     In a small bowl, mix all dressing ingredients until fully combined. Set aside.

4.     Cook the noodles according to the instructions on the package. Once cooked, drain and rinse under cold water to keep them from sticking together.

5.     Add broccoli slaw, cilantro, and noodles to a large bowl. Top with dressing and mix to combine and distribute dressing evenly.

6.     Divide salad and meatballs evenly among three containers. Keeps in the fridge for 4-5 days. No need to reheat before eating!