Lemongrass Coconut Noodles with Spicy Chinese Meatballs

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

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