Sesame Noodle Bowls with Lemongrass Meatballs

Sesame Noodle Bowls with Lemongrass Meatballs

by Dishing Up the Dirt

Prep Time: 45 minutes  |  Cook Time: 40 minutes  |  Serves: 4-6

Quick Pickled Carrots & Daikon

• 1/2 cup unseasoned rice vinegar
• 1/4 cup coconut sugar (or natural cane sugar)
• 1 tablespoon sesame oil
• 1 teaspoon salt
• 3 carrots, sliced into thin ribbons (a vegetable peeler works great for this)
• 3 daikon radishes, sliced into thin ribbons

Sriracha Cashew Mayo

• 1 cup raw cashews, soaked in warm water for 30 minutes
• 2 cloves of garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon pure maple syrup
• 1 teaspoon sriracha + more to taste for a spicer sauce
• 1/8 teaspoon smoked paprika
• 2 teaspoons nutritional yeast
• salt to taste
• 1/2 cup water + more to thin as necessary

Lemongrass Pork Meatballs

• 1 pound ground pork
• 1 lemongrass stalk, smashed with a rolling pin then minced
• 2 scallions, minced (white and pale green parts only)
• 2 garlic cloves, minced
• 2 tablespoon minced cilantro
• 2 tablespoons fish sauce
• 2 teaspoons sriracha
• Oil for frying the meatballs

Noodles

• 1/2 pound soba noodles (or whole wheat noodles)
• 1/4 cup pure maple syrup
• 1/4 cup low sodium soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons toasted sesame oil
• one 2-inch piece of fresh ginger, peeled and grated
• 1 clove of garlic, minced
• 1/3 cup olive oil
• 1/2 cup minced cilantro for serving

1. Prepare the quick pickled veggies. In a large bowl whisk together the rice vinegar, sugar, sesame oil and salt. Add the sliced veggies and soak in the mixture for 1 hour. (you can keep them marinating at room temperature.)
2. Prepare the cashew mayo. Drain the soaked cashews and place them in a high speed blender (like a Vitamix) along with the remainder of the ingredients. Blend on the highest setting until completely smooth and creamy, scraping down the sides as necessary. Taste test and adjust seasonings as needed. If the mixture is too thick, add a touch more water to thin as necessary.
3. Place the ground pork in the freezer while you prepare the lemongrass/veggie mixture. In the bowl of a food processor add the minced lemongrass,scallions, garlic, cilantro, fish sauce and sriracha. Add the chilled pork and pulse to blend. Shape into small meatballs (I got about 22) and place the meatballs on a rimmed baking sheet. Cover and place them in the freezer to chill for about 15 minutes.
4. While the meatballs are chilling heat a large pot of lightly slated water and bring to a boil. Add the noodles and cook until al dente. Drain.
5. In a large bowl combine the maple syrup, soy sauce, rice vinegar, sesame oil, minced ginger, garlic and olive oil. Add the drained pasta to the mixture and toss to coat.
6. Heat the oil for the meatballs in a large skillet over medium heat. Add the meatballs, brown on all sides until cooked through, about 12-15 minutes.
7. To serve divide noodles between bowls and top with meatballs, pickled veggies, cilantro and a drizzle of the sriracha mayo.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.