Pork and Shrimp Asian Meatballs.

5 green onions, chopped, plus more for garnish
2 cloves garlic, coarsely chopped
1 (1/2-inch long) piece ginger root, coarsely chopped
1 (8-ounce) can sliced water chestnuts, drained
3/4 pound ground pork
1/2 pound large shrimp, peeled, deveined
1 egg
1 tablespoon oyster sauce
1 tablespoon Asian sesame oil, divided use
2 teaspoons soy sauce
1/2 teaspoon EACH: salt, freshly ground pepper
4 tablespoons peanut oil, divided use
1 (8-ounce) package Asian udon or egg noodles, prepared according to package instructions

1. Place green onions, garlic, ginger and water chestnuts in bowl of food processor; pulse until ingredients are finely chopped. Transfer to large bowl; add pork. Mix.
2. Place shrimp in same bowl of food processor; pulse until finely chopped. Add to pork mixture. Add egg, oyster sauce, 1 teaspoon sesame oil, soy sauce, salt and pepper to pork mixture. Mix lightly until just combined; form into 1 1/2-inch meatballs.
3. Heat 3 tablespoons peanut oil in large skillet over medium-high heat. Add meatballs; cook, turning often, until browned and cooked through, about 10 minutes.
4. Meanwhile, toss noodles with remaining 2 teaspoons sesame oil and 1 tablespoon peanut oil. Serve meatballs over noodles. Sprinkle with remaining chopped green onions.