Worms and Eyeballs

Ingredients

• 1 cup carrots shredded
• 4 servings salt and coarse pepper black
• 1 pound bucatini pasta cooked
• 2 cloves garlic chopped
• 2 tablespoons ginger root chopped
• 1.5 pounds ground chicken breast 
• 2 tablespoons hoisin barbecue sauce chinese sauce, style
• 1 cup bean spouts 
• 1 cup snow pea pods 
• 0.8 small bell pepper red sliced
• 1 small bell pepper red thinly sliced finely chopped
• 2  scallions finely chopped
• 0.3 cup soya sauce dark (Tamari)
• 3 tablespoons vegetable oil divided

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 400 degrees F.
2. Combine chicken, garlic, ginger, scallions, finely chopped red bell pepper, hoisin and salt and pepper.
3. Roll meatballs into the size of chicken eyeballs.
4. Place balls on a nonstick cookie sheet and coat lightly with vegetable oil, about 1 1/2 tablespoons.
5. Roll balls around with your hands to gently coat with the oil. Roast the chicken eyeballs 10 to 12 minutes in a very hot oven.
6. About 5 minutes from the meatballs coming out of the oven, start stir-frying the veggies.
7. Heat a large nonstick skillet over high heat.
8. Add remaining 1 1/2 tablespoons vegetable oil.
9. Add the sliced red bell pepper, carrots, spouts and pea pods to hot pan. Stir fry 1 minute, then drain noodles and add them to the vegetables.
10. Add dark soy sauce to the noodles and toss to combine and evenly coat.
11. Transfer noodles to a serving platter and top with chicken eyeballs.