Asian Egg Noodles with Spicy Meatballs

Ingredients

• 1 old-fashioned roll of bread
• 1 stalk lemongrass
• 2 red chilies
• 2 cloves garlic
• 2 cm fresh ginger
• 4 stalks chives
• 1 bunch scallions
• 600 g mixed ground meat
• 1 egg
• Salt
• black pepper (freshly ground)
• 400 g egg noodles (Asian grocery store)
• 2 tbsp sesame oil
• 2 tbsp fish sauce
• 2 tbsp Light soy sauce

Instructions

1. 1.

   Soak the roll of bread. Clean the lemongrass, remove outer layers and finely chop the stalk. Wash the chilies, halve them lengthwise, deseed and finely chop. Peel the garlic and ginger and finely chop as well. Rinse the chives, shake dry and cut into fine ribbons. Wash the scallions, trim and slice into thin rings.

2. 2.

   Knead the ground meat with the egg, half of the chili, garlic, ginger, chives and soaked bread; season with salt and pepper.

3. 3.

   Cook noodles in boiling salted water. Shape small balls from the meat mixture and fry them in a wok with hot oil until golden brown all around. Remove, keep warm. Add remaining ginger, garlic, chili and scallions to the wok and sauté briefly. Deglaze with fish sauce and soy sauce, season with pepper, add the meatballs and drained noodles, toss everything well and serve in bowls.