Asian Meatballs and Noodles

It was Asia week in NYC this past week; a great weekend to have visited the Asia Society Museum on Park Avenue - highly recommended.  And also a great time to ponder the age-old question of who really invented noodles anyway - the Italians or the Chinese? Who cares, you say, right?  Both cuisines revel in them and have great versions of them.

Bigger debate is whether to use chopsticks here or not.
1 lb ground pork
3 cloves garlic, minced
1/2-inch fresh ginger
2 green onion, chopped
1 egg

1/2 lb spaghetti
1/4 cup reserved pasta cooking water

4 baby bok choy, halved lengthwise
1 red chili pepper, sliced
2 Tbsp soy sauce
1/4 cup pale dry sherry or white wine
1 Tbsp sesame oil

In a large bowl, mix together the pork, half the garlic and ginger, the onion and egg. Form about 2 dozen small meatballs. In a large skillet, brown the meatballs in a bit of canola oil, turning them to brown all sides.

Meanwhile, bring 2-3 quarts water to a boil for the pasta. Season generously with salt, and cook the pasta to just al dente.

While the pasta cooks, remove the meatballs from the skillet and keep warm. Add the remaining garlic, ginger and red chili pepper to the pan, and add a dash more canola oil if necessary. Sauté the garlic and ginger for about 3-4 minutes and then add about 1/4 cup pasta cooking water, the soy sauce, sherry and sesame oil. Add the bok choy, cover and cook for about 5 minutes, until the bok choy is just crisp-tender.

Return the meatballs to the skillet and heat through. Drain the pasta, and serve topped with meatballs, bok choy and some sauce.

Cook’s Note: You can use many different greens, for example Chinese choy sum or broccoli rabe work very well also.

Dragon, Asia Society, Park Avenue, New York, New York