Asian Meatballs with Mushrooms and Rice Noodles

Ingredients

• 1 tablespoon cornstarch divided
• 1.3 teaspoons curry powder 
• 1 teaspoon sesame oil dark
• 2 tablespoons sherry dry
• 0.3 cup fat-skimmed beef broth fat-free
• 2 teaspoons cilantro leaves fresh minced
• 2 teaspoons ginger fresh minced peeled
• 1  garlic clove minced
• 2 tablespoons spring onion thinly sliced
• 0.5 pound pd of ground turkey 
• 1 tablespoon juice of lime fresh
• 1 tablespoon soy sauce low-sodium divided
• 0.3 cup mushrooms diced finely
• 0.3 cup mushrooms diced finely
• 1.5 cups mushrooms sliced
• 1.5 cups mushrooms sliced
• 4 ounces rice uncooked cooked (rice-flour noodles)
• 4 ounces rice uncooked cooked (rice-flour noodles)
• 4 ounces rice uncooked cooked (rice-flour noodles)
• 1  ginger tea bags 
• 4 cups water hot

Equipment

• bowl
• oven
• knife
• baking pan
• aluminum foil
• wax paper
• kitchen scissors

Directions

1. Preheat oven to 45
2. Coat the inside of the oven bag with cooking spray.
3. Place bag on a large shallow baking pan.
4. Combine ground turkey, diced mushrooms, green onions, 2 teaspoons cornstarch, 1 teaspoon soy sauce, and sesame oil in a bowl, and shape into 16 (1-inch) meatballs.
5. Place meatballs on a single layer of wax paper.
6. Combine hot water and rice sticks in a bowl, and let stand 15 minutes.
7. Drain well, and snip with scissors twice.
8. Combine 1 teaspoon cornstarch and broth in a large bowl.
9. Add 2 teaspoons soy sauce, sherry, and lime juice.
10. Add rice sticks, sliced mushrooms, ginger, curry, and garlic, and toss well.
11. Place the noodle mixture in the prepared oven bag.
12. Place the meatballs on noodle mixture, and fold edges of bag over to seal.
13. Bake at 450 for 20 minutes or until the meatballs are done.
14. Place the oven bag on platter, cut open with a sharp knife, and peel back foil.
15. Sprinkle with minced cilantro.