Lemongrass-Coconut Noodles with Spicy Chinese Meatballs
Total:
35 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 8 ounces Chinese egg noodles
  • 1 tablespoon toasted sesame oil
Meatballs:
  • 4 ounces ground beef or veal
  • 4 ounces ground pork
  • 1 tablespoon peeled and finely grated ginger
  • 1 tablespoon fish sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon red chili flakes
  • 1/2 teaspoon toasted Sichuan peppercorns, ground with mortar and pestle
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper
  • 3 scallions, finely chopped
  • 2 cloves garlic, finely minced
  • 1 large egg yolk
  • 1/2 cup peanut oil, for frying
Sauce:
  • 1 tablespoon peanut oil
  • 1 tablespoon shrimp paste
  • 1 stalk lemongrass, outer leaves discarded, finely chopped
  • One 14-ounce can coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon Sriracha
  • 1/4 cup fresh chopped cilantro leaves

Directions

Bring a large saucepan of water to a boil. Stir in the egg noodles and cook until just tender, about 8 minutes. Drain, transfer to a bowl, drizzle the sesame oil over them, toss to coat, and reserve. For the meatballs: Mix together the beef, pork, ginger, fish sauce, vinegar, chili flakes, peppercorns, salt, some black pepper, the scallions, garlic and egg yolk in a large bowl until well combined. Roll the mixture into 12 meatballs using your hands, wetting them if necessary. Heat the oil in a wok over high heat and fry the meatballs, working in batches and turning with a slotted spoon until golden and cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined plate to drain. Drain the wok and wipe it clean with a paper towel. For the sauce: Heat the peanut oil in the wok over high heat. Add the shrimp paste and stir-fry until toasted, and then stir in the lemongrass and coconut milk and boil until reduced by half, about 5 minutes. Add the fish sauce, Sriracha and cooked meatballs and briefly simmer to reheat them in the sauce. Transfer the meatballs to a plate. Toss the noodles in the sauce until well coated and hot. Transfer the noodles to a platter, top with the warm meatballs, and garnish with chopped cilantro sprinkled over the top. Serve immediately.

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