Lemongrass-Coconut Noodles With Spicy Chinese Meatballs
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
58
Spice
47
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
230 g
Egg Noodle (chinese)1 tbsp
Toasted Sesame Oil110 g
Ground Beef110 g
Ground Pork1 tbsp
Fish Sauce1 tbsp
Rice Wine Vinegar1 tsp
Red Chili Flakes1 tsp
Sea Salt2 cloves
Garlic (finely minced)1 large
Egg Yolk1 tbsp
Peanut Oil1 tbsp
Shrimp Paste1 tbsp
SrirachaDirections:
1
Bring a large saucepan of water to a boil
2
Stir in the egg noodles and cook until just tender, about 8 minutes
3
Drain, transfer to a bowl, drizzle the sesame oil over them, toss to coat, and reserve
4
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
5
Roll the mixture into 12 meatballs using your hands, wetting them if necessary
6
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
7
Transfer to a paper-towel-lined plate to drain
8
Drain the wok and wipe it clean with a paper towel
9
For the sauce: Heat the peanut oil in the wok over high heat
10
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
11
Add the fish sauce, Sriracha and cooked meatballs and briefly simmer to reheat them in the sauce
12
Transfer the meatballs to a plate
13
Toss the noodles in the sauce until well coated and hot
14
Transfer the noodles to a platter, top with the warm meatballs, and garnish with chopped cilantro sprinkled over the top
15
Serve immediately