Step 1
Prepare the quick pickled veggies. In a large bowl whisk together the rice vinegar, sugar, sesame oil and salt. Add the sliced veggies and soak in the mixture for 1 hour. (you can keep them marinating at room temperature.)

Step 2
Prepare the cashew mayo. Drain the soaked cashews and place them in a high speed blender (like a Vitamix) along with the remainder of the ingredients. Blend on the highest setting until completely smooth and creamy, scraping down the sides as necessary. Taste test and adjust seasonings as needed. If the mixture is too thick, add a touch more water to thin as necessary.

Step 3
Place the ground pork in the freezer while you prepare the lemongrass/veggie mixture. In the bowl of a food processor add the minced lemongrass,scallions, garlic, cilantro, fish sauce and sriracha. Add the chilled pork and pulse to blend. Shape into small meatballs (I got about 22) and place the meatballs on a rimmed baking sheet. Cover and place them in the freezer to chill for about 15 minutes.

Step 4
While the meatballs are chilling heat a large pot of lightly slated water and bring to a boil. Add the noodles and cook until al dente. Drain.

Step 5
In a large bowl combine the maple syrup, soy sauce, rice vinegar, sesame oil, minced ginger, garlic and olive oil. Add the drained pasta to the mixture and toss to coat.

Step 6
Heat the oil for the meatballs in a large skillet over medium heat. Add the meatballs, brown on all sides until cooked through, about 12-15 minutes.

Step 7
To serve divide noodles between bowls and top with meatballs, pickled veggies, cilantro and a drizzle of the sriracha mayo.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.