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1
Have your GH preheat the oven to 400 degrees F. Put a large pot of water on to boil for the pasta.
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2
Cut off about a quarter of the bell pepper, and have your GH chop it finely.
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3
Slice the rest of the pepper yourself.
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4
Combine the chicken, garlic, ginger, scallions, finely chopped red bell pepper, hoisin sauce, salt, and pepper in a bowl.
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5
Roll the mixture into meatballs the size of chicken eyeballs and place balls on a nonstick cookie sheet, coated lightly with 1 tablespoon of vegetable oil.
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6
Roast the chicken eyeballs 10 to 12 minutes.
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7
When the pasta water comes to a boil, add the pasta and cook according to package directions, just until al dente, that is, with a bite left to it -- just like Dracula would like, right?.
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8
When the pasta is almost cooked through and the meatballs are about 5 minutes from coming out of the oven, start stir-frying the veggies.
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9
If you are not used to cooking at the stove, have the GH do the frying of the veggies; you can hand over the veggies as the GH needs them.
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10
Heat a large nonstick skillet over high heat and add the remaining 2 tablespoons vegetable oil (2 turns of the pan).
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11
Add the sliced red bell pepper, the carrots, sprouts, and pea pods.
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12
Stir-fry veggies 1 minute.
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13
Have the GH drain the noodles and add the worms to the vegetables.
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14
You pour in the tamari while the GH tosses the worms and veggies to combine and evenly coat.
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15
Transfer noodles to a serving platter.
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16
Remove the eyeballs from the oven and roll them on top of the worms, then serve.
