LEMONGRASS-COCONUT NOODLES WITH SPICY CHINESE MEATBALLS
Steps:
- 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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Ayesha Ayeshi
[email protected]This was my first time making this dish and it turned out great! I'll definitely be making it again.
Ghimire Madhav
[email protected]I'm not a big fan of spicy food, so I omitted the chili paste. The dish was still very flavorful.
Jennifer Christensen
[email protected]I made this dish for my family and they all loved it. It's a great recipe for a weeknight meal.
Hano M
[email protected]This dish was perfect for a summer party. It was light and refreshing, and the flavors were amazing.
Niya E Talents
[email protected]I'm a vegetarian, so I substituted the meatballs with tofu. It turned out great!
Farouk Benagdi
[email protected]This recipe was a great starting point for me to create my own unique dish. I added some extra vegetables and spices to make it my own.
Babu Sheikh
[email protected]I'm not sure what went wrong, but my dish turned out very bland. I think I may have used too much water.
Nahid Sheikh
[email protected]This dish was a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Misbha Head
[email protected]I loved the presentation of this dish. The colorful vegetables and meatballs looked very appetizing.
Lomi Shet
[email protected]This was a great recipe for a weeknight meal. It was quick and easy to make, and the flavors were delicious.
Nithila Queen
[email protected]I'm not a big fan of coconut, but this dish was still very good. The lemongrass and chili paste really shine through.
Ashley Banx
[email protected]This dish was a bit more work than I expected, but it was worth it in the end. The flavors were amazing!
Bryanz _Salaz
[email protected]I had some trouble finding lemongrass, but I was able to substitute it with lemon zest and it turned out great.
PsychSuPrem3
[email protected]This dish was a bit too spicy for me, but my husband loved it. I think next time I'll use less chili paste.
Kalpana Dhami
[email protected]I made this dish for a party and it was a hit! Everyone loved the unique flavors.
Amrita Sapkota
[email protected]This was a great recipe! The instructions were easy to follow and the dish turned out great. My family loved it!
Ghazi Abbas
[email protected]I loved the combination of flavors in this dish. The lemongrass and coconut were very refreshing, and the spicy Chinese meatballs added a nice savory element.
NACHOS GAMING
[email protected]This dish was absolutely delicious! The lemongrass and coconut flavors were perfectly balanced, and the spicy Chinese meatballs added a nice kick. I will definitely be making this again.