Asian meatballs with angel hair pasta and broth

I made this last night for dinner.  The meatballs were excellent, definite Asian flavors but the pasta wasn't exciting.  What gave it flavor was the Sriracha, that was a spicy taste but not a ton of flavor. Unfortunately I forgot the lime which would have gave it a bit more.  Next time I’ll add more Asian flavors (soy and peanut oil which I've listed below) to the pasta, saute the veggies a bit vs boiling them and use pre shredded carrots as suggested.  Shredding them myself made them too small so they disappeared.  I also tripled the cabbage and it could have handled more and more carrots.  Original recipe came from Better Homes and Gardens, Jan 2014, pg 69.  I will definitely try this again and will also make the meatballs as an appetizer with maybe a peanutty sauce or an Asian Chile sauce.

ASIAN CHICKEN MEATBALLS
Meatballs:
1 egg, lightly beaten
2 T. amino acids or soy sauce
1 T. (6-7 sprigs) cilantro, finely chopped
3 cloves garlic, minced
1 t. grated fresh ginger
1 t. toasted sesame oil
1 lb. ground chicken
¾ C. panko bread crumbs
Pasta:
8 oz. dried angel hair pasta (half of a 1 lb. box)
1 can chicken broth
1 t. sesame oil or peanut oil
1 T. amino acids and soy
1 red bell pepper, sliced and cut into bites
½-1 C. purchased shredded carrots
3-4 C. (½ head) Napa cabbage, thinly shredded
Topping:
2 green onions, diced
¼ C. cashews
1 lime, cut in wedges

Put a medium pot of water on to boil for pasta.  In a large bowl combine everything but chicken and bread crumbs, mix.  Add chicken and bread crumbs, stir to combine.  Shape into 1” balls.  In a large 2” deep skillet, fry meatballs in a drizzle of oil for 10-12 minutes, turning to brown on all sides.  Remove from skillet and add to a pie plate and place in a 200°F oven, covered with foil until dish is completed.
When water is boiling, add pasta and cook according to package directions, 3-4 minutes.
Cut red bell pepper into bite size strips, shred cabbage, and slice green onion.
To the meatball pan, add peanut oil and bell peppers, saute 2-3 minutes.  Add the cabbage saute another 1 minute.  Add chicken broth and soy, scrape up brown bits if any and bring to a simmer, cover and cook 3 minutes.  Stir in pasta and meatballs, tossing gently.  Serve topped with green onions, cashews, cilantro, Sriracha and a squeeze of lime juice.  Makes 3-4 servings.