Soy, Ginger & Lime Pork Meatballs

Put the pork mince into a large bowl. Add the panko breadcrumbs, salt for the meatballs (see ingredients for amount), 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 onto a plate. IMPORTANT: Wash your hands and equipment after handling raw mince.

Add the noodles to the pan of boiling water and simmer until tender, 4 mins, then drain in a colander. 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, 10-12 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 (now empty) pan along with the carrot and sugar snap peas and stir-fry until softened, 3-4 mins. Turn the heat to medium, add the garlic and remaining ginger to the veg, cook for 1 min more. Add the ketjap manis, soy sauce and water for the sauce (see ingredients for amount) to the pan. Squeeze in half the lime juice. Add the meatballs, lime zest and cooked noodles, then toss everything together. Cook until piping hot, 2-3 mins.