Chilli Glazed Meatballs and Noodles

In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince and half the garlic.

Season with pepper and mix together with your hands. Roll into even-sized balls, 5 per person, and pop onto a baking tray.

When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. They're cooked when no longer pink in the middle.

Meanwhile, bring a large saucepan of water to the boil with 1/4 tsp salt.

When boiling, add the noodles to the water and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Meanwhile, heat a drizzle of oil in a large frying pan.

Once hot, add the green beans and stir-fry until slightly charred, 4-5 mins.

Add the remaining garlic and cook for 1 min.

Stir in the red pepper chilli jelly, ketjap manis, soy sauce and water for the sauce (see pantry for amount). Bring to the boil, then reduce to a simmer and cook until slightly reduced, 2-3 mins. 

Add the cooked noodles and meatballs to the stir-fry pan and stir until everything's well coated in the sauce.

Add a squeeze of lime juice to taste.