Teriyaki turkey meatballs with fresh ginger, chives & garlic over rice noodles with carrots and snap peas in a hoisin soy ginger sauce~

You will need:
1 pound ground turkey
1/2 cup bread crumbs
2 tablespoons hoisin (or more if needed)
3 tablespoon teriyaki sauce
2 tablespoons sesame seeds
4 tablespoons of water
3 tablespoosn soy sauce (or low sodium-that is what i used)
2 tablespoons fresh grated ginger
1 cup fresh sugar snap peas
1 cup shredded or sliced carrots
5 green onions or chives sliced
half a package of Asian noodles of your choice(follow instructions)

In a large mixing bowl add turkey, bread crumbs, chives, 1 of the tablespoons of ginger, 1 of the tablespoons of teriyaki and 1 tablespoons of soy sauce, and one tablespoon of sesame seeds (optional).

Mix until well combined and form golf ball sized meatballs

In a large non stick skillet drizzle one table spoon of olive oil and on medium heat place in the meatballs. Rotate to let all sides brown

After meatballs are browned they will have soaked up all the moisture in the pan. Add in one tablespoons of soy and one tablespoon teriyaki sauce with 4 tablespoons of water and cover immediatley. Let meatballs simmer for 10 mintues.

Either remove the meatballs or in a separate pan add carrots, snap peas and remaining ginger to the pan on low heat. You can use a drizzle of olive oil or pam spray. Add salt and pepper to taste.

After carrots and peas have cooked for about 5 minutes add hoisin sauce, remaining
teriyaki, soy and hoisin sauce and sautee for 5 mintues until all the vegtables are well coated with sauce. I added additional sesame seeds as well.

Plate noodles and place meatballs and vegetable mix on top and serve.