| Ingredients: | | | | noodles) |
| 1-pound Beef, ground | | | | Instructions: |
| ½-teaspoon Salt | | | | Season beef with salt and ginger; form small meat |
| ¼-teaspoon Ginger | | | | balls; dip into egg beaten with water, and roll in flour. In |
| 1-large Egg, beaten | | | | large frying pan sauté meat balls in oil, brown all |
| 1-teaspoon Water | | | | sides; remove balls from pan. Using same pan add bell |
| ¼-cup Flour | | | | pepper strips, pineapple chunks and the syrup it came |
| 3-tablespoons Vegetable oil | | | | in, stirring in brown sugar, corn starch, vinegar and soy |
| 16-ounces Pineapple chunks, canned with syrup | | | | sauce. Heat, stirring constantly until it thickens. Add |
| ¼-cup Vinegar | | | | meatballs into mixture and mix well. Cover and simmer |
| 2-tablespoons Cornstarch | | | | for 10 minutes or until heated thoroughly. Serve over |
| ¼-cup Brown sugar, packed | | | | hot buttered noodles. |
| 1-tablespoon Soy sauce | | | | Serves 4 |
| 2-medium Green bell peppers, seeded & cut into strips | | | | Note: Sometimes I add chopped nuts to this and it just |
| 1-pound Egg noodles, cook according to instructions | | | | gives it that extra crunch. It's really good if you love |
| 2-tablespoons Butter, (melt over cooked, drained | | | | nuts. |