6 ounces J Basket Sanuki Udon, cooked according to package instructions, reserve ¼ cup cooking water
3 green onions, sliced for garnish
1 cup cilantro, chopped, for serving
Lime wedges, for serving
Directions
Heat oven to 450 degrees. Line a rimmed baking sheet with foil. Place beef in a bowl.
Combine honey, Dynasty Chinese Five Spices, Dynasty Sesame Oil, Nishiki Rice Vinegar, pear, onion, ginger, Kikkoman Soy Sauce and half the garlic in a food processor or blender and pulse until well blended.
Mix into the ground beef. Add egg and bread crumbs and mix again. Form into 1½-inch balls and arrange on the baking sheet with a bit of space between them. Place in the oven and bake for 20 minutes.
When meatballs are done, transfer them to a bowl and scrape pan juices into a sauté pan. Heat on medium, add remaining garlic and cook briefly until it starts to color. Add cooking water. Simmer about 3 minutes, until sauce reduces and starts to thicken. Reduce heat to low, add udon noodles and toss in sauce.
