There is lots to rave about in this pork meatballs and noodle salad recipe. Let’s begin with the succulent meatballs that are jam-packed with flavor thanks to the sweetness of hoisin sauce and the spiciness of chili-garlic sauce and serrano chilis. Then, the meatballs are broiled, instead of seared in a skillet, for a hands-off approach that saves you time and makes cleaning up a breeze. The condiments and chile do double duty and perk up the dressing for the noodle salad. Although there’s a generous amount of heat in the recipe, it’s just the right amount of spicy, and with cooling cucumber, carrots, and lettuce, your tastebuds will be overjoyed.
Serrano chiles are spicier than jalapeños. For a more subtle kick, use jalapeños instead.
Ingredients
- 4 large serrano chiles
- 2 lb. ground pork
- 1/2 cup hoisin sauce, divided
- 3 tsp. chili-garlic sauce (such as Huy Fong), divided
- 2 1/4 tsp. kosher salt, divided
- 1 1/4 tsp. freshly ground black pepper, divided
- 2 Tbsp. fresh lime juice (from 2 limes)
- 7 Tbsp. vegetable oil. divided
- 1 8.8-oz. pkg. vermicelli rice noodles
- 2 large carrots, peeled and cut into matchsticks (about 1 1/2 cups)
- 3 cups roughly chopped iceberg lettuce
- 1 cup halved and thinly sliced English cucumber (from 1 cucumber)
- Fresh cilantro leaves and chopped unsalted roasted peanuts, for topping
Directions
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Thinly slice 1 chile; set aside. Stem and finely chop remaining 3 chiles (you should have about 5 tablespoons).
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Stir together pork, 1/4 cup hoisin, 2 teaspoons chili-garlic sauce, 2 teaspoons salt, 1 teaspoon pepper, and 3 tablespoons finely chopped chiles in a large bowl until combined. Roll into 24 balls (slightly larger than a golf ball). Place on a large rimmed baking sheet, loosely cover, and refrigerate.
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Whisk lime juice and remaining 1/4 cup hoisin, 1 teaspoon chili-garlic sauce, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons finely chopped chiles in a medium bowl. Gradually whisk in 6 tablespoons oil.
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Cook noodles according to package directions. Rinse under cold water for 5 to 10 seconds. Drain well; transfer to large bowl. Toss with 1/2 cup dressing and remaining 1 tablespoon oil.
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Preheat broiler with oven rack 8 inches from heat. Broil meatballs until browned and a thermometer inserted in meatballs reads 160°F, 10 to 15 minutes.
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Gently toss noodles with carrots, lettuce, cucumber, and thinly sliced chile. Top with meatballs. Drizzle with remaining dressing and top with cilantro and peanuts.
Meatballs can be stored raw or cooked. Raw, store in an even layer on a large, rimmed baking sheet, covered with plastic wrap in the refrigerator for up to 3 days. Store cooked meatballs in an airtight container in the refrigerator for up to 5 days. Dressing can be stored in an airtight container in the refrigerator for up to 5 days.
