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lemongrass-coconut noodles with spicy chinese meat

(1 rating)
BabyKato avatar
Recipe by
Baby Kato
@BabyKato
Beautiful Shore Country, NB

This recipe sounds wonderful to me. I can't wait to try this spicy treat. Posting from http://www.cookingchanneltv.com/recipes/ching-he-huang/lemongrass-coconut-noodles-with-spicy-chinese-meatballs.html for play in http://4foodfriendsandfun.yuku.com/topic/499/Culinary-Quest-2014-MAIN-Thread#.U9pbwKO1Gb5

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For lemongrass-coconut noodles with spicy chinese meat

  • 4 oz
    ground beef or veal
  • 4 oz
    ground pork
  • 1 Tbsp
    peeled and finely grated ginger
  • 1 Tbsp
    fish sauce
  • 1 Tbsp
    rice wine vinegar
  • 1 tsp
    red chili flakes
  • 1/2 tsp
    toasted sichuan peppercorns, ground with mortar and pestle
  • 1/2 tsp
    sea salt
  • freshly ground black pepper
  • 3
    scallions, finely chopped
  • 2 clove
    garlic, finely minced
  • 1 lg
    egg yolk
  • 1/2 c
    peanut oil, for frying
  • sauce ingredients
  • 1 Tbsp
    peanut oil
  • 1 Tbsp
    shrimp paste
  • 1 stalk
    lemongrass, outer leaves discarded, finely chopped
  • 1
    14-ounce can coconut milk
  • 1 Tbsp
    fish sauce
  • 1 Tbsp
    sriracha
  • 1/4 c
    fresh chopped cilantro leaves

How To Make lemongrass-coconut noodles with spicy chinese meat

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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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