Meatballs with Chinese Celery Over Noodles in Lemongrass Miso Sauce


In recent weeks, I’ve been using a lot of Chinese celery, thanks to healthierkitchen and thirschfeld, whose fabulous recipes featuring it have utterly converted me to this wonderful stuff. It just happens that the place where I buy it in Chinatown also sells nice fresh noodles, so I created this dish using both. The meat marinates in a soy, herb, and garlic mixture while you cook a light stock using the parts of the lemongrass not used in the meatballs, and a few other ingredients, which is then used to cook the noodles. A touch of miso gives the sauce a bit of depth. Enjoy!!

What you will need

2 pieces lemongrass

4 scallions, green tops only

1/4 cup finely chopped Chinese celery, divided, plus 1/2 cup coarsely chopped stems (for the stock)

3 cloves garlic, 2 crushed and 1 minced

One 1/2-inch slice ginger

3 tablespoons finely chopped cilantro, divided

1 tablespoon minced or grated fresh ginger

2 tablespoons soy sauce

1 tablespoon mirin

1/2 pound ground pork

1/2 pound ground turkey (dark meat)

2 carrots, julienned

1 cup sugar snap peas or snow peas, sliced diagonally in half

1 pound fresh thin lo mein noodles (or dried noodles, if you can’t get fresh)

2 tablespoons peanut or other vegetable oil, for frying

1 tablespoon white miso (see note below)

1 to 2 tablespoons toasted sesame seeds, for garnish


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