Lemongrass-Coconut Noodles with Spicy Chinese Meatballs

TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: --
Cook: 20 min
YIELD: 4 servings


  • 8 ounces Chinese egg noodles
  • 1 tablespoon toasted sesame oil
      • 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
        • 1 tablespoon peanut oil
        • 1 tablespoon shrimp paste
        • 1 stalk lemongrass, outer leaves discarded, finely chopped
        • One 14-ounce can coconut milk
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        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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