Meatballs with chinese celery over noodles in lemongrass miso sauce
Cutlets and meatballs
In recent weeks, I’ve been using a lot of Chinese celery, thanks to healthierkitchen and thirschfeld, whose fabulous recipes featuring it have utterly converted me to this wonderful stuff. It just happens that the place where I buy it in Chinatown also sells nice fresh noodles, so I created this dish using both. The meat marinates in a soy, herb, and garlic mixture while you cook a light stock using the parts of the lemongrass not used in the meatballs, and a few other ingredients, which is then used to cook the noodles. A touch of miso gives the sauce a bit of depth. Enjoy!!
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