1 pkg (1 lb) soy meat (Gimme Lean, Smart Ground, etc)
1 T lemon juice
cayenne pepper, ground ginger, coriander, salt and pepper, to taste
1 t sesame oil (or more to hold mixture together, if needed)
1 T peanut oil, for frying
3/4 cup smooth peanut butter
1/3 cup brown sugar
1/3 cup soy sauce
2 T rice vinegar
3 garlic cloves, minced
cayenne pepper, to taste
Tabasco sauce, to taste
1 lb dried vermicelli
4 T olive oil
2 T (heaping) curry powder (or more, if desired)
1 t worcestershire sauce (vegetarian, if desired)
1 t soy sauce
2 t chinese cooking wine or white wine
5 scallions, sliced thinly
1/2 medium white or yellow onion, chopped
2 garlic cloves, minced
Thoroughly combine all meatball ingredients, except peanut oil, to form mixture that holds together well. Form into bite-size balls and fry over medium-high heat in small batches until browned on all sides.
While meatballs are cooking, do the following:
1) Whisk together peanut sauce ingredients in a small bowl. Set aside.
2) Cook vermicelli. Set aside.
3) Combine oil, worcestershire sauce, curry powder, soy sauce, and wine in wok over low heat. Add scallions, onion, and garlic and cook until onion is soft and transparent. Increase heat to high, add vermicelli, and let brown in wok.
When meatballs and vermicelli are finished, pile some noodles on a plate, throw on some meatballs, and cover with as much peanut sauce as you want.