Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Vegetable oil 1/2 c Chunk-style peanut butter
1 lb Ground pork 1 tb Grated lemon peel
1 lg Egg 1/4 ts Ground red cayenne pepper
1/2 c Dry-roasted peanuts, 1 sm Cucumber,sliced
Finely chopped 1 sm Carrot, peeled and thinly
1/4 c Chopped fresh cilantro or Sliced or cut into thin
Parsley Sticks
3/4 ts Salt Fresh cilantro or parsley
3 3/4 oz Pkg. cellophane noodles Sprigs, optional
(see note)

Pour oil into 3 qt. saucepan to depth of 1";heat over medium-high heat to
375 degrees.Meanwhile,in large bowl,combine pork,egg,ground peanuts,chopped
cilantro and salt.Using hands or wooden spoon,blend well.Shape mixture into
1" balls.In 12" skillet over medium-high heat, heat 2 tbsp. oil;add
meatballs.Cook about 12 minutes,turning frequently until well browned on
all sides.Add 1 cup water,stirring to loosen brown bits from bottom of
skillet;bring to boil.Reduce heat to low. Simmer,covered,5 to 10 minutes
until meatballs are cooked through. Meanwhile,add noodles,a small amount at
a time,to hot oil in saucepan; cook each batch about 20 seconds until
puffed and double in size.Using a slotted spoon,remove noodles to paper
towel to drain.When meatballs are cooked,stir in peanut butter,grated lemon
peel and ground red pepper;cook about 1 minute longer until heated
through.Arrange fried noodles on serving platter.Spoon meatballs over
noodles;arrange cucumbers and carrots decoratively around edge.Garnish with
cilantro sprigs,if desired.Makes 4 servings.

Note:Cellophane noodles are sometimes called bean thread noodles and can be
found in the Oriental sections of supermarkets.

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