0.0 – 0 reviews • Coconut Recipes
| 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
895 |
| Total Fat |
70 g |
| Saturated Fat |
30 g |
| Carbohydrates |
48 g |
| Dietary Fiber |
3 g |
| Sugar |
2 g |
| Protein |
22 g |
| Cholesterol |
139 mg |
| Sodium |
882 mg |
| Serving Size |
1 of 4 servings |
| Calories |
895 |
| Total Fat |
70 g |
| Saturated Fat |
30 g |
| Carbohydrates |
48 g |
| Dietary Fiber |
3 g |
| Sugar |
2 g |
| Protein |
22 g |
| Cholesterol |
139 mg |
| Sodium |
882 mg |