Hoisin and Serrano Glazed Meatballs Over a Rice Noodle Salad

Step 1: Thinly slice 1 Chile and set aside. Stem and finely chop the remaining 3 chilies (about 5 tablespoons).

Step 2: Stir together the pork, 1/4 cup hoisin, 2 teaspoons chili-garlic sauce, 2 teaspoons salt, 1 teaspoon pepper, and 3 tablespoons of the finely chopped chiles in a large bowl until all combined.

Step 3: Roll into about 24 balls (a bit larger than a golf ball in size). Place on a large rimmed baking sheet. Loosely cover and refrigerate.

Step 4: Whisk lime juice and remaining 1/4 cup hoisin, 1 teaspoon chili-garlic sauce, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons of the finely chopped chiles in a medium bowl.

Step 5: Gradually whisk in the 6 tablespoons of oil.

Step 6: Cook the noodles according to the package directions. rinse under cold water for 5-10 seconds. Drain well and transfer to a large bowl. Toss the noodles with 1/2 cup dressing and remaining 1 tablespoon oil.

Step 7: Preheat the broiler with oven rack about 8 inches from heat source.

Step 8: Broil the meatballs until browned and thermometer inserted in meatballs reaches 160 degrees F. - approximately 10-15 minutes.

Step 9: Gently toss noodles with carrots, lettuce, cucumber, and thinly sliced Chile.

Step 10: Top with meatballs. Drizzle with remaining dressing and top with cilantro and peanuts.