Soy, Ginger & Lime Meatballs

Put the pork mince in a bowl, add the panko breadcrumbs, a third of the soy sauce, half the ginger puree 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: Wash your hands and equipment after handling raw mince.

When boiling, add the noodles to the water and bring back to the boil. Cook until tender, 4 mins. Once cooked, drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together.

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. Turn the heat to medium, add the garlic and remaining ginger puree to the veg, then cook for 1 min more. Stir in 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, lime zest and cooked noodles, then toss everything together. Cook until piping hot, 2-3 mins.