Description

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, 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

Scale

For the Lemongrass Meatballs:

1 pound lean ground turkey or ground chicken (92-93% lean recommended)
3 tablespoons finely minced fresh lemongrass* (white and pale green parts only)
1/4 cup packed fresh 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 black pepper
2 tablespoons avocado oil (or other neutral cooking oil)

For the Coconut Lime Sauce:

1 (13.5 ounce) can full-fat coconut milk, well stirred
Zest of 1 lime (divided, part for sauce, part for stir-fry)
Juice of 1 lime (divided, part for sauce, part for stir-fry)
1/4 cup low-sodium soy sauce (or tamari for gluten-free)
2 tablespoons honey (or maple syrup)
1/2 teaspoon salt

For the Rice Noodle Stir Fry & Assembly:

8 ounces rice noodles (Pad Thai style or similar wide, flat rice noodles)
1 tablespoon coconut oil (or other neutral cooking 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
Remaining zest of 1/2 lime (from the 1 1/2 total limes)
Remaining juice of 1 lime (from the 2 total limes)
Salt and pepper, to taste (for stir-fry)
Fresh cilantro leaves, for serving
Lime wedges, for serving

Instructions

Prepare for Meatballs & Noodles: Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper. Set aside. Bring a large pot of water to a boil for the rice noodles.
Make Lemongrass Meatballs:
- In a large bowl, combine the ground turkey (or chicken), finely minced lemongrass, chopped cilantro, chopped garlic, chopped shallot, grated ginger, 3/4 tsp salt, and 1/4 tsp pepper. Mix gently with your hands until just combined. Do not overmix.
- Form the mixture into approximately 12 evenly-sized meatballs.
- Heat the avocado oil in a large nonstick or cast iron skillet over medium to medium-high heat.
- Once hot, add the meatballs (in batches if necessary, do not overcrowd). Cook for 2-3 minutes per side, until golden brown on all sides.
- Transfer the seared meatballs to the prepared baking sheet. Bake for 12 minutes, or until they are cooked through (internal temperature of 165°F/74°C).
Cook Rice Noodles: While the meatballs are baking, cook your rice noodles according to package directions. Once cooked, drain them thoroughly and rinse immediately with cold water to prevent sticking. Set aside.
Make Coconut Lime Sauce: In a medium bowl, whisk together the full-fat coconut milk, zest of 1 lime, juice of 1 lime, soy sauce, honey, and 1/2 tsp salt until combined. If your coconut milk has separated significantly, you can combine these ingredients in a blender and blend until smooth. Set aside.
Stir-Fry Vegetables & Assemble:
- Heat the coconut oil in a separate large nonstick skillet or wok over medium to medium-high heat.
- Once hot, add the broccoli florets and thinly sliced red bell pepper. Sauté for 3-4 minutes until just slightly tender-crisp. Season with a pinch of salt and pepper.
- Add the carrot ribbons and cook for an additional minute.
- Add the cooked and drained rice noodles and the prepared coconut lime sauce to the skillet with the vegetables. Toss gently and cook for 1 minute, or until everything is heated through.
- Remove from heat. Stir in the remaining zest of 1/2 a lime and the remaining juice of 1 lime. Taste and adjust seasoning with additional salt if needed.

Serve: Portion the noodles and sauce into bowls. Top with the baked lemongrass meatballs. Garnish generously with torn fresh cilantro leaves and serve with lime wedges on the side.

Notes

Lemongrass: Use the tender white and pale green parts of the lemongrass stalk. Mince it very finely for the best texture in the meatballs.
Ground Meat: Use 92-93% lean ground turkey or chicken for flavor; 99% lean can be dry.
Rice Noodles: Pad Thai style or other wide, flat rice noodles work well. Rinsing with cold water after cooking is key to prevent sticking.
Coconut Milk: Use full-fat canned coconut milk (stirred well) for the creamiest sauce.
Blending Sauce (Optional): If your coconut milk is very separated, blending the sauce ingredients ensures a smooth consistency.
Storage: Store leftover components separately in airtight containers in the refrigerator. Reheat gently.