Asian Pork Meatball Noodle Soup

In a large bowl combine 1 lb ground pork, 4 garlic cloves, 2 tsp ginger, ¼ cup scallions, ½ tsp salt, and 2 tsp sugar. Using your hands, mix until blended, and roll into 10 even meatballs. Divide 2 cups bok choy between 2 Suvie pans, top with meatballs, and drizzle with 1 tbsp sesame oil.

Place the pans in the top and bottom zones of your Suvie, input settings, and cook now. Bottom Zone: Roast at 400°F for 15 minutes. Top Zone: Roast at 400°F for 15 minutes.

Meanwhile, in another large bowl, whisk together 2 cups broth, 2 tbsp soy sauce, and 2 tbsp rice wine until blended.

After the cook, remove the pans from your Suvie, and divide broth mixture between the two pans. Return the pans to your Suvie and Roast at 400°F for 20 minutes.

Place cut noodles in the strainer insert, place strainer insert into the pasta pot (green handles), and cover with the lid. Place the pasta pot on the hot plate, close the door, ensure drain tray is in place, and hit "cook". Suvie Starch Cooker Settings: Pasta, 5 minutes.

After the pasta has cooked, remove the strainer insert, rinse noodles with warm water and stir with a fork to break up any sticky noodle clusters, strain off any residual water.

After the cook, remove the pans from your Suvie, and divide broth, bok choy, noodles, and meatballs between 4 bowls. Garnish with chopped scallions and chili oil (optional) before serving.