Directions

1. 1

   Clean all produce thoroughly and pat dry. Bring a medium pot of salted water to a boil over high heat. Trim the lemongrass stalk and remove the fibrous outer layers, keeping only the tender white core; mince finely. Peel the ginger and mince it. Remove and discard the root end of the scallion; slice thinly on the bias, keeping the white portions separate from the green tops. Peel the daikon radish and cut into small dice. Slice the celery on the bias into thin pieces. Cut the lime into quarters.

2. 2

   In a medium pan, heat 2 teaspoons of olive oil over medium-high heat until shimmering. Add the minced lemongrass, ginger, and white parts of the scallion; season lightly with salt and pepper. Cook, stirring frequently, for 2 to 3 minutes until golden and fragrant. Transfer the mixture to a small bowl and let cool slightly. Wipe the pan clean.

3. 3

   Combine the ground beef, rice flour, 1 tablespoon of hoisin sauce, and half of the cooled aromatic mixture in a large bowl. Gently mix until just combined. Form the mixture into 14 to 16 equal meatballs using your hands. Heat 2 teaspoons of olive oil in the same pan over medium-high heat until hot. Add the meatballs and cook, turning occasionally, for 5 to 7 minutes until browned on all sides and cooked through to an internal temperature of 160°F. Transfer to a plate and keep warm.

4. 4

   While the meatballs cook, add the sweet potato noodles to the boiling water. Cook for 4 to 5 minutes until tender. Drain thoroughly and rinse under warm water for 30 seconds to 1 minute to prevent clumping.

5. 5

   Return the pan with the browned bits to medium-high heat. Add the diced daikon and sliced celery; season with salt and pepper. Cook, stirring occasionally, for 3 to 5 minutes until the vegetables are browned and softened. Add the remaining cooled aromatic mixture and the juice from 2 lime wedges; season with salt and pepper. Cook, stirring occasionally, for 30 seconds to 1 minute until warmed through and fragrant.

6. 6

   Return the cooked meatballs to the pan and add the remaining 1 tablespoon of hoisin sauce and 1 cup of water. Bring to a boil over high heat. Once boiling, reduce heat to medium-high and simmer, stirring occasionally, for 3 to 4 minutes until the liquid is slightly reduced and the meatballs are heated through. Remove from heat and season with salt and pepper to taste. Rinse the cooked noodles briefly under warm water to loosen. Divide the noodles among serving bowls and top with the meatballs, vegetables, and sauce. Garnish with the green scallion tops and remaining lime wedges.