Asian Style Meatballs

Put the pork mince in a bowl, add the panko breadcrumbs and lime zest. Add a third of the soy sauce, half the ginger and a grind of pepper. Mix together with your hands until completely combined, then shape into small meatballs (5 per person). Pop them on a plate. IMPORTANT: Remember to wash your hands after handling raw meat!

Add the noodles to the boiling water and simmer until tender, 4 mins. Once cooked, drain in a sieve, put them back in their pan and cover with cold water (to stop them cooking anymore).

Meanwhile, heat a drizzle of oil in a large frying pan or wok on medium-high heat. Once hot, add the meatballs and fry, turning occasionally until browned on the outside and cooked through, about 10 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle. Once cooked, transfer to a plate lined with kitchen paper to absorb any excess oil.

Add a little more oil to the pan along with the carrot and mangetout and stir-fry until softened, 3-4 mins. Drain your noodles again. Turn the heat to medium, add the garlic and remaining ginger to the veg, cook for 1 minute more. Add the ketjap manis to the pan along with the remaining soy sauce. Squeeze in half the lime juice and a splash of water. Add the meatballs and drained noodles, toss everything together. Cook until piping hot, 2-3 mins.