Lemongrass-Coconut Noodles with Spicy Chinese Meatballs

Name: Lemongrass-Coconut Noodles with Spicy Chinese Meatballs
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 8 ounces Chinese egg noodles; 1 tablespoon toasted sesame oil; 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; 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

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Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 4 servings

Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 4 servings

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.