2 zucchini, cut into 2" pieces and then into ¼"-thick matchsticks
2 cups snap peas, cut in half diagonally
thinly sliced green onions and black sesame seeds (for topping, optional)
Instructions
Make the meatballs:
Preheat oven to 375 degrees.
In a medium sauce pan, bring 1 cup water to a boil. Add quinoa and salt and bring to a boil. Then reduce heat to low, cover and simmer until water is absorbed, 15-18 minutes. Remove from heat, uncover and let the quinoa cool to room temperature.
In a medium bowl, combine 3 tablespoons hoisin sauce, garlic, ginger and chili flakes. Add ground turkey and prepared quinoa and mix with your hands. Form into 1½" balls and arrange on a baking sheet lightly greased with safflower or vegetable oil.
Bake meatballs for 15 minutes, rotating sheet halfway through. Brush meatballs with remaining 2 tablespoons hoisin sauce and bake for an additional 3-5 minutes until meatballs are browned.
Assemble the dish:
In a small bowl, combine the low-sodium and dark soy sauce, rice vinegar, sesame oil, sugar, garlic and ginger. Mix well and set aside.
Bring a large pot of water to a boil. Cook udon noodles until al dente according to package directions. Rinse with cold water and drain well.
In a large fry pan, heat 2 teaspoons safflower or vegetable oil over medium-high heat. Add zucchini and cook, stirring occasionally, until just tender, about 2 minutes. Transfer to a medium bowl and set aside.
Heat remaining 1 teaspoon safflower or vegetable oil in the fry pan over medium-high heat. Add snap peas and cook, stirring occasionally, for 1 minute.
Add prepared sauce, udon noodles and zucchini to fry pan. Cook over medium heat, stirring occasionally, for 2 minutes.
Serve udon noodle mixture with meatballs and garnish with green onions and sesame seeds, if using.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/hoisin-turkey-meatballs-with-udon-noodles/