Spicy Pork Meatballs, Surimi and Chinese Buckwheat Noodles

     Naengmyon are Korean buckwheat noodles.  I had a very nice chilled Korean noodle entree while in Chinatown, Las Vegas a few days ago.  I wanted to make that recipe today, but I did not have a few of the required ingredients.
     My second choice was to make another brothy noodle entree with Chinese buckwheat noodles.  Chinese buckwheat noodles contain no yam.  The pork meat balls for this recipe were made with fresh minced pork, instead of the pre-made frozen pork meatballs that are available in Chinese markets.  Asian style pre-made meatballs are a nice product and they are a convenience that busy people like.
   
     Spicy Pork Meatballs Recipe:
     Bring 4 cups of water to a gentle boil over medium high heat.
     Place 4 ounces of ground pork into a mixing bowl.
     Add 2 pinches of Chinese chile powder or cayenne pepper.
     Add 2 pinches of Chinese five spice powder.
     Add sea salt and white pepper
     Mix the ingredients together.
     Roll small portions of the pork mixture into small meatball shapes.
     Place the pork meatballs in the boiling water.
     Boil the meatballs, till they become firm and fully cooked.
     Remove the meatballs from the hot water and set them aside.
   
     Spicy Pork Meatballs, Surimi and Buckwheat Noodles:
     Cook 1 portion of Chinese vermicelli buckwheat noodles in boiling water, till they become tender.
     Shock the noodles in ice water, while stirring, to give the noodles a firm texture.
     Drain the water off of the noodles and set them aside.
     Heat a sauce pot over medium heat.
     Add 1/2 teaspoon of sesame oil.
     Add 1 clove of minced garlic.
     Add 1/2 teaspoon of minced ginger.
     Saute for about 10 seconds, so the garlic and ginger become aromatic.
     Add 3 cups of light chicken broth.
     Bring the broth to a gentle boil.
     Add 1/2 teaspoon of thin soy sauce.
     Add the reserved pork meatballs.
     Add 5 thin slices of daikon radish to the soup pot.
     Add 6 to 8 thin slices of peeled lotus root.
     Add 6 to 8 thin slices of carrot.
     Add sea salt and white pepper.
     Add 1 teaspoon of Korean Red Serrano Chile Pepper Sauce.
     Gently boil the soup, till the hard vegetables become cooked al dente.
     Add 3 or 4 thin slices of fancy surimi.
   
     Presentation:
     Pour the hot soup into a large soup bowl.
     Place the reserved buckwheat noodles in the center of the soup.
     Try to place some of the ingredients of the soup around the noodles, so they can be seen.
     Add a few very thin slices of onion to the broth.
     Add a few bite size green onion slices.
     Add 3 snow peas that are thin julienne sliced.
     Place a generous amount of fresh cilantro leaves on the edge of the soup bowl.
   
     This is a nice healthy soup.  Delicious!  ...  Shawna