Chilli Glazed Meatballs and Noodles

In a large bowl, combine the breadcrumbs, Indonesian style spice mix, lime zest, 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. The meatballs are cooked when no longer pink in the middle.

Meanwhile, bring a large saucepan of water to the boil with 1/2 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 on medium-high heat.

Once hot, add the mangetout to the pan and stir-fry until almost tender, 1-2 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 mangetout and stir until everything's well coated in the sauce.

Add a squeeze of lime juice from a lime wedge.