Lemongrass-Coconut Noodles with Spicy Chinese Meatballs
Lemongrass-Coconut Noodles with Spicy Chinese Meatballs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 895
- Total Fat
- 70
- Saturated Fat
- 30
- Carbohydrates
- 48
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 22
- Cholesterol
- 139
- Sodium
- 882
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 895
- Total Fat
- 70
- Saturated Fat
- 30
- Carbohydrates
- 48
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 22
- Cholesterol
- 139
- Sodium
- 882
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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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