Udon Noodles with Lemongrass Chicken Meatballs, Yellow Curry Coconut Sauce, Charred Bok Choy and Peanut-Lime Crunch

Instructions

1. 1

   1. In a large bowl, combine the ground chicken, egg, breadcrumbs, lemongrass, half of the grated ginger, half of the minced garlic, chives, 1 tablespoon soy sauce, lime zest, salt, and black pepper. Mix just until combined and shape into 16 small meatballs.

2. 2

   2. Heat a large skillet or wok over medium-high heat with 1 tablespoon oil. Brown the meatballs for 6-8 minutes, turning so they cook on all sides, until they reach a safe internal temperature of 165°F / 74°C. Transfer to a plate.

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   3. In the same skillet, add the remaining tablespoon of oil and place the bok choy cut-side down. Cook for 2-3 minutes until lightly charred. Add a pinch of salt, cook 1 minute more, and set aside with the meatballs.

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   4. Reduce to medium heat. Add the remaining garlic and ginger to the skillet and cook for 30 seconds. Stir in the yellow curry paste and cook 30 seconds more to bloom its aroma.

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   5. Pour in the coconut milk, chicken broth or water, the remaining 2 tablespoons soy sauce, and the brown sugar. Simmer for 3-4 minutes, stirring, until the sauce is smooth and slightly thickened.

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   6. Meanwhile, cook or heat the udon noodles according to package directions. If boiling, cook in boiling water at about 212°F / 100°C for 2-3 minutes. Drain well.

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   7. Return the meatballs to the sauce and cook for 2 minutes so they absorb the flavors. Add the udon noodles and toss gently to coat them in the coconut curry sauce.

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   8. In a small bowl, mix the roasted peanuts, cilantro, lime juice, and sesame seeds to make the crunchy topping.

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   9. Divide the saucy noodles among shallow bowls, top with the meatballs and charred bok choy, and finish with the peanut-lime-cilantro mixture.