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
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.