For serving: green onionschopped cilantro, toasted sesame seeds
Method
In a small bowl, whisk together soy sauce, water, ½ tbsp the sesame oil, sesame seeds, chili-garlic sauce, half the ginger, half the garlic, honey, and cornstarch. Set aside.
Add remaining ginger and garlic, panko, green onions, cilantro, crushed red pepper, salt, and pepper. Use your hands to combine, then form mixture into 20 meatballs and place on a plate. Cook noodles according to package directions.
While the noodles cook, preheat a large skillet over medium heat. Add ½ tbsp sesame oil, then add meatballs and cook, turning frequently, until golden on the outside and cooked through, 6-8 minutes. Remove to a plate and set aside.
Return the skillet to medium-high heat. Add remaining sesame oil and broccoli, then season with salt and pepper. Cook until broccoli is tender and slightly charred, 3-4 minutes.
Add meatballs back to the skillet, along with 1 cup of the sauce. Gently stir everything to coat, then cook for another 2-3 minutes, until sauce thickens slightly. Remove from heat. When the noodles are done, drain and return to the pot. Add remaining sauce and toss well to combine.
To serve, divide noodles, meatballs and broccoli between bowls. Top with green onion, cilantro and sesame seeds, if desired. Enjoy!
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