Lemongrass Coconut Noodles With Spicy Chinese Meatballs Recipes

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VERMICELLI NOODLES WITH LEMONGRASS PORK MEATBALLS



Vermicelli Noodles with Lemongrass Pork Meatballs image

This recipe can be made ahead, scaled up for a crowd, and easily customized to any diner's taste.

Provided by Jessica Battilana

Categories     Small Plates     Dinner     Meatball     Noodle     Pork     Lemongrass     Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 24

For the meatballs:
2 stalks lemongrass
2 pounds ground pork
1 tablespoon fish sauce
2 1/2 teaspoons kosher salt
2 teaspoons sugar
1/4 teaspoon white pepper
For the dressing:
1/4 cup fish sauce
2 tablespoons sugar
2 tablespoons lime juice or white vinegar
1 clove garlic, peeled and minced
1 Thai chile or half of a serrano chile, stemmed and minced
For the fried shallots:
2 cups canola oil
4 shallots, peeled and thinly sliced
For serving:
1 pound rice vermicelli
2 carrots, peeled and julienned
1 small cucumber, peeled and thinly sliced
Shredded lettuce
Mint leaves
Cilantro leaves
Chopped peanuts

Steps:

  • Make the meatballs:
  • Cut the bottom 1/2 inch off each lemongrass stalk and trim the woody top portion of each stalk and discard. Peel the outer layers of each stalk until you reach the tender center. Thinly slice the stalks into coins, then very finely mince. Transfer to a medium bowl and add the pork, fish sauce, salt, sugar, and white pepper and mix to combine. Roll into 1 1/2-inch meatballs and set on a rimmed baking sheet. The meatballs can be made beforehand; transfer to a lidded container or tightly wrap the baking sheet with plastic wrap. Refrigerate until ready to use but no longer than 24 hours.
  • Make the dressing:
  • In a small jar with a lid, combine the fish sauce, sugar, lime juice, garlic, and minced chile. Put the lid on the jar and shake vigorously until the sugar has dissolved. Set aside (the dressing will keep, refrigerated, for up to a week, though it gets spicier as it sits).
  • Make the fried shallots:
  • Pour the oil into a medium heavy-bottomed saucepan over medium heat and add the sliced shallots to the cold oil. Line a plate with paper towels and set it nearby. As the oil heats, the shallots will begin to sizzle and bubble; fry, stirring frequently for even cooking, until the shallots begin to brown, about 6 to 8 minutes. Continue cooking, stirring constantly, until they are an even golden brown and crisp (at this stage, they can go from nicely browned to acrid and overcooked very quickly, so be vigilant). Use a spider or slotted spoon to transfer the shallots to the paper-towel- lined plate. Let the oil cool, then pour through a fine- mesh sieve into a clean jar. (Do not discard the oil; it's liquid gold, great for another batch of fried shallots or to add flavor to dressings and sautéed vegetables, and you can also use it to make a batch of aioli.) The fried shallots can be made in advance. Let cool, then store in an airtight container at room temperature. Resist snacking on them; they'll keep for about a week.
  • Bring a large pot of water to a boil. When the water is boiling add the vermicelli noodles and cook according to package instructions until tender. Drain, rinse with cold water, and transfer to a rimmed baking sheet. Drizzle with a tablespoon of the shallot oil (it's fine if it's still warm) and toss to coat.
  • Preheat the broiler to high. Transfer the baking sheet of meatballs to the oven, positioning it a few inches from the heating element. Broil the meatballs until browned, about 3 minutes, then roll the meatballs to the second side and broil for 3 minutes longer. Transfer to a bowl.
  • To serve, arrange the vermicelli on a platter and surround with carrots, cucumber slices, lettuce, mint, and cilantro leaves. Serve the meatballs, dressing, fried shallots, and chopped peanuts alongside. Let the diners dig in, serving themselves some of the noodles, carrots, and cucumbers, garnished with herbs, shallots, and peanuts. Spoon dressing over each serving and top with a few meatballs.

COCONUT ZUCCHINI NOODLES AND SPICED MEATBALLS



Coconut Zucchini Noodles and Spiced Meatballs image

Zucchini "noodles" keep this fragrant curry soup gluten-free. The spiced lamb meatballs are just as good in a wrap or on a salad.

Provided by Alejandro Junger

Categories     HarperCollins     Curry     Coconut     Meatball     Zucchini     Wheat/Gluten-Free     Lemongrass     Broccoli     Cilantro     Lamb     Ginger     Dinner

Yield 2-3 servings

Number Of Ingredients 21

For the spiced meatballs:
1 pound ground pasture-raised lamb
1 tablespoon freshly grated ginger
2 scallions, sliced paper-thin
1 teaspoon ground turmeric
1 tablespoon wheat-free tamari
1 tablespoon fish sauce (Red Boat is a Clean-approved brand)
1 tablespoon lime juice
For the noodles:
2 to 3 tablespoons coconut oil
1/2 cup sliced onions
2 garlic cloves
2 tablespoons minced lemongrass
1 red chile pepper, minced (optional)
1 (13.5-ounce) can unsweetened coconut milk
1/4 cup water
1 broccoli crown, cut into small florets (about 2 cups)
3/4 to 1 pound zucchini, ends removed and sliced lengthwise with a peeler or mandoline into long pappardelle-like "noodles"
Sea salt to taste
1/2 cup roughly chopped fresh cilantro
1 lime, cut into wedges

Steps:

  • First, prepare the meatballs. In a large bowl, combine all the ingredients for the meatballs and mix them thoroughly with your hands or a wooden spoon. Wet your hands, then form even-size balls. I usually go for about the size of a golf ball.
  • Heat a 4-quart Dutch oven over medium-high heat. Melt the coconut oil, and once it's nice and hot, add the meatballs. Cook them for 30 to 45 seconds on each side, until they are all nicely browned. When they are about halfway done browning, make some space in the center of the pan and add the onions, garlic, lemongrass, and optional red chile. Continue to cook the mixture for 1 to 2 minutes, then move the meatballs back into the center of the pan and add the coconut milk and water. Cover the pan and simmer for about 5 more minutes before adding the broccoli. Within a few minutes the broccoli should be tender and the coconut milk reduced and starting to thicken. Carefully fold in the zucchini noodles and allow them to cook in the liquid. Cook them just until the zucchini is tender. Salt to taste.
  • Serve with a garnish of cilantro and a squeeze of lime.

LEMONGRASS COCONUT SHRIMP AND NOODLES PARCHMENT PACKS



Lemongrass Coconut Shrimp and Noodles Parchment Packs image

Cooking tender shrimp and noodles inside a parchment packet with aromatic coconut, curry and lemongrass creates big flavor without much added fat or salt. When you cut open the paper, the escaping steam releases a wonderful fragrance.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

4 ounces rice vermicelli
4 cups baby spinach
2 medium carrots, peeled and grated on the large holes of box grater (about 1 cup)
1/2 cup Thai-style canned coconut milk
1 1/2 teaspoons Thai red curry paste
1 teaspoon fish sauce
1 clove garlic, finely grated
Freshly grated zest of 1 lime and 1 teaspoon lime juice, plus wedges for serving
3/4 teaspoon light brown sugar
Kosher salt
1 pound large shrimp, peeled and deveined
2 stalks lemongrass, quartered lengthwise

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Cut four 16-inch long sheets of parchment paper. Fold each sheet in half and open like a book, then place 2 each on 2 rimmed baking sheets.
  • Place the noodles in a large bowl and cover completely with warm water. Let sit for 5 minutes to soften, then drain well. Dry the bowl and return the noodles to it. Add the spinach and carrots and set aside.
  • Whisk the coconut milk, curry paste, fish sauce, garlic, lime zest and juice, and brown sugar together in a medium bowl. Transfer 1/4 cup of this marinade to the noodles, season with 1/8 teaspoon salt and toss to coat. Add the shrimp to the remaining marinade and toss to coat.
  • Divide the noodles and vegetables among the 4 sheets of parchment, placing on one side of the fold. Drizzle each serving with 2 tablespoons water. Top with the shrimp and drizzle with the remaining marinade. Smash the lemongrass with a mallet or other heavy item; place 2 pieces in each parchment pack.
  • Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly. Bake until the parchment pack puffs, about 12 minutes; the shrimp should be cooked through.
  • Transfer each pack to a plate. Avoiding the hot steam, carefully cut open each pack and discard the lemongrass stalks. Serve with lime wedges.

Nutrition Facts : Calories 270, Fat 8 grams, SaturatedFat 6 grams, Cholesterol 145 milligrams, Sodium 1000 milligrams, Carbohydrate 32 grams, Fiber 4 grams, Protein 19 grams

VIETNAMESE LEMONGRASS MEATBALLS



Vietnamese Lemongrass Meatballs image

We enjoy these tasty meatballs served over a bowl of rice or wrapped in lettuce cups. They're balanced with flavors of spicy, salty, tangy, and sweet, and also make wonderful appetizers. Leftover meatballs may be stored in the freezer in a resealable plastic bag.

Provided by lutzflcat

Yield 4

Number Of Ingredients 17

1 pound lean ground pork
¼ cup panko bread crumbs
1 large shallot, minced
2 tablespoons lemongrass paste (such as Gourmet Garden®)
1 tablespoon finely chopped mint
1 tablespoon fish sauce
1 tablespoon brown sugar
2 cloves garlic, crushed
1 teaspoon finely grated ginger root
¼ teaspoon salt
¼ cup water
3 tablespoons fish sauce
2 tablespoons fresh lime juice
1 tablespoon white sugar, or more to taste
1 teaspoon rice vinegar
1 small Thai chile pepper, minced
1 small garlic clove, finely chopped

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper and set aside.
  • Combine ground pork, bread crumbs, shallot, lemongrass paste, mint, fish sauce, brown sugar, garlic, ginger root, and salt in a large bowl. Using a 1-tablespoon cookie scoop, shape mixture into meatballs, and place on the prepared baking sheet.
  • Bake in the preheated oven until meatballs are no longer pink in the center and cooked through, about 15 minutes.
  • Meanwhile, prepare the dipping sauce by mixing water, fish sauce, lime juice, sugar, Thai chile, and garlic in a small bowl.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place meatballs under the hot broiler just until the tops start to turn brown to get a little color and crispness, about 2 minutes. Serve with the dipping sauce.

Nutrition Facts : Calories 306.3 calories, Carbohydrate 16.3 g, Cholesterol 73.6 mg, Fat 16.5 g, Fiber 0.3 g, Protein 22.2 g, SaturatedFat 6.1 g, Sodium 1589.1 mg, Sugar 7.9 g

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