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1
In a saucepan, over low heat, add the brown sugar, white wine and soy sauce.
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2
Stir and cook just until the sugar melts; about 2 minutes.
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3
Add the ginger; stir and continue to simmer over very low heat, for 10 minutes.
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4
Remove from the heat and set aside.
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5
In a mixing bowl, add all of the meatball ingredients except the sesame oil and spaghetti.
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6
Using your hands, mix well.
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7
Form the mixture into meatballs.
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8
In a shallow frying pan, add about a 1/4 inch of corn oil with 2 teaspoons sesame oil; heat until hot, about 2 minutes.
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9
Add the meatballs a few at a time.
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10
Brown each side.
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11
Remove to a paper towel.
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12
Repeat the process.
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13
Once all the meatballs are browned, wipe out the frying pan with a paper towel (do not rinse or wash), and put the meatballs back into the pan.
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14
Pour the sauce over the top, and let simmer over very low heat for 15 minutes.
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15
Stir occasionally to prevent sticking.
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16
Right before serving, cook the noodles according to the package direction.
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17
Add the meatballs to the noodles.
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18
If the sauce is a bit thin, make a slurry with 1 tbls cornstarch and 1/4 cup cold water.
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19
Add it to the sauce and stir until thickened.
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20
Pour over the noodles, gently toss.
