Hoisin-Turkey Meatballs with Glass Noodles

Meatballs

Neutral oil (for greasing)

• ½ cup red or white quinoa, rinsed

Kosher salt

• 3 garlic cloves, finely chopped
• 1 1" piece ginger, peeled, finely chopped
• ½ tsp. crushed red pepper flakes
• 5 Tbsp. hoisin sauce, divided
• 1 lb. ground turkey

Noodles and Assembly

• 4 oz. dried glass noodles
• 2 Tbsp. soy sauce
• 3 garlic cloves, finely chopped
• 1 1" piece ginger, peeled, finely chopped
• 1 Tbsp. toasted sesame oil
• 1 Tbsp. unseasoned rice vinegar
• 2 tsp. sugar
• 2 Tbsp. vegetable oil, divided
• 2 cups sliced snap peas and/or snow peas
• 2 small zucchini, cut into matchsticks (about 4 cups)
• 1 cup mung bean sprouts (optional)

Kosher salt (optional)

• Sliced scallions, toasted sesame seeds, and lime wedges (for serving)

Meatballs

1. Preheat oven to 375°. Grease a large rimmed baking sheet with oil. Cook quinoa in a small pot of boiling salted water until tender, 15–18 minutes; drain. Let cool slightly.
2. Meanwhile, mix garlic, ginger, red pepper flakes, and 3 Tbsp. hoisin in a medium bowl. Add quinoa, turkey, and a large pinch of salt. Stir to combine. Using oiled hands, roll into 16–18 2" balls (they will seem very soft but will firm up as they bake) and place on prepared baking sheet. Bake meatballs until lightly browned and nearly cooked through, 15–18 minutes. Brush remaining 2 Tbsp. hoisin over meatballs. Continue to bake until hoisin has set into a glaze, 3–5 minutes longer.
3. Noodles and Assembly
4. Cook noodles according to package directions. Mix soy sauce, garlic, ginger, sesame oil, vinegar, and sugar in a small bowl until sugar dissolves; set sauce aside.
5. Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Add peas and cook, tossing occasionally, just until they become bright green and partly tender, about 2 minutes. Transfer to a plate. Add remaining 1 Tbsp. oil to skillet along with zucchini and cook, tossing frequently, until al dente, about 1 minute. Add reserved sauce, followed by noodles, sprouts (if using), and peas. Cook, tossing often, just until noodles and vegetables are coated in sauce, about 2 minutes. Season with salt, if needed.
6. Divide noodle mixture among plates. Top with meatballs, scallions, sesame seeds, and a squeeze of lime juice.