Coconut Lime Rice Noodle Stir Fry with Lemongrass Meatballs
Coconut Lime Rice Noodle Stir Fry with Lemongrass Meatballs is an incredible, flavor-filled, aromatic dish with so many delicious components. The lemongrass meatballs take on a slightly lemon-floral flavor from the lemongrass, and the coconut lime sauce is equal parts bright, citrusy, and savory. The rice noodle stir fry is filled with bell pepper, broccoli, and carrots, and the whole dish gets finished with extra lime and cilantro!
Ingredients
For the lemongrass meatballs
- 1 pound lean ground turkey or ground chicken (use 92-93% lean for best flavor, not 99%)
- 3 tablespoons finely minced lemongrass*
- 1/4 cup packed cilantro, finely chopped
- 1 clove garlic, finely chopped
- 2 1/2 tablespoons finely chopped shallot
- 1 teaspoon freshly grated ginger
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons avocado oil or other neutral cooking oil
For the stir fry
- 8 ounces rice noodles
- 1 (13.5 ounce) can full-fat coconut milk
- zest of 1 1/2 limes, divided
- juice of 2 limes, divided
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1 tablespoon coconut oil
- 1 medium broccoli crown, cut into small florets
- 1 red bell pepper, very thinly sliced
- 2 large carrots, shaved into ribbons with a vegetable peeler
- cilantro, for serving
- lime wedges, for serving
Instructions
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Preheat the oven to 400℉. Line a rimmed baking sheet with parchment paper. Set aside. Bring a pot of water to a boil for the rice noodles. In a large bowl, mix together the ground turkey, lemongrass, cilantro, garlic, shallot, ginger, salt, and pepper until combined. Form into 12 meatballs.
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Heat a large nonstick or cast iron skillet over medium to medium-high heat. Add the avocado oil. Once hot, add the meatballs (in batches) and cook for 2-3 minutes per side, or until golden brown. Place on the baking sheet and bake for 12 minutes or until they're cooked through.
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Meanwhile, cook your rice noodles according to package directions. Once cooked, make sure you rinse them thoroughly with cold water to help prevent sticking while you prep the rest of the meal.
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Make the coconut lime sauce. In a medium bowl, whisk together the coconut milk, zest of 1 lime, juice of 1 lime, soy sauce, honey, and salt until combined. If your coconut milk has separated in the can, combine ingredients in the blender and blend until smooth. Set aside.
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Heat a separate nonstick or cast iron skillet over medium to medium-high heat. Add the coconut oil. Once hot, add the broccoli and peppers and sauté for 3-4 minutes until just slightly tender. Season with salt and pepper. Add the carrots and cook for an additional minute. Add the noodles and coconut lime sauce and cook for 1 minute or until heated through. Remove from heat and add remaining zest of 1/2 a lime and juice of 1 lime. Season to taste with additional salt if needed. Portion the noodles and sauce into bowls and top with the meatballs. Top with torn cilantro leaves and a lime wedge and serve.
Recipe Notes
*Use whatever ground meat you like - turkey, chicken, and pork all work great!
*To prep the lemongrass, make sure you peel off the dry, outer layer or two of the stalk and discard - it's tough and hard to chew.