Serves 4-5 as a main dish (makes 36 1-inch meatballs); can be doubled.
For the meatballs:
1-1/4 lb ground turkey (I use 93% fat-free)
1/2 cup dry bread crumbs
1/2 cup plain Greek yogurt (I use fat-free)
3 scallions, minced
1-1/2 Tbsp dark soy sauce
1 Tbsp sesame oil
1 large egg
1 Tbsp shao hsing wine
1 tsp rice vinegar
1 tsp minced fresh ginger (or ginger paste)
1 Tbsp 1 minced fresh garlic (or garlic paste)
For the sauce:
1-1/2 tsp minced garlic
3/4 tsp minced fresh ginger
4-1/2 tsp reduced-sodium soy sauce
1-1/2 tsp shao hsing wine
1-1/2 tsp rice vinegar
3/4 tsp sesame oil
1-1/2 tsp honey
1-1/2 tsp hoisin sauce
16 oz ramen noodles (discard any seasoning packets)
2 cups shredded Savoy cabbage
2-3 scallions, thinly sliced on the diagonal
Preheat oven to 425°F. Line a rimmed baking sheet with a Silpat (silicone mat) or parchment paper, and set aside.
In a large mixing bowl, combine all of the meatball ingredients. With your (clean!) hands, mix everything together gently, just until the ingredients are incorporated.
Roll the meat into 1-inch meatballs, and set them on the baking sheet (or on two plates). Refrigerate for 20-30 minutes.
Meanwhile, whisk together all of the ingredients for the sauce, and set aside.
Put the meatballs into the oven on the middle rack, and bake at 425F for 18 minutes.
While the meatballs are cooking, bring 3 quarts of water to boil in a pot on the stove.
When the meatballs are done, remove the baking sheet from the oven and set aside. Drop the noodles and cabbage into the boiling water, and cook for 3 minutes, until the noodles are soft. Drain, and place the cabbage and noodles in a large bowl.
Pour the sauce on the noodles, and toss to combine. Then, add the meatballs, and toss lightly again. Top with the sliced scallions, and serve hot or at room temperature.