Honey Garlic Beef Meatballs

Pop the meatballs onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Once cooked, remove from the oven and set aside.

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

Halve the green pepper and discard the core and seeds. Chop into 3cm chunks.

Halve and peel the onion, then cut each half into 3 wedges. 

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. 

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the pepper chunks and onion, season with salt and pepper and fry until softened, 4-5 mins.

Put the hoisin sauce, rice vinegar and soy sauce in a small bowl. Add the water for the sauce (see pantry for amount) and mix together.

Stir the remaining garlic into the veg pan and cook for 1 minute, then add the noodles, cooked meatballs and hoisin sauce.

Mix well to combine and cook until everything's piping hot and the sauce has thickened to coat the noodles. Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.