Spicy Szechuan Glazed Pork Meatballs

Heat a glug of oil in a large frying pan on medium-high heat. Once the oil is hot, add the shallot and stir-fry for 1 minute, until golden brown and crispy. Transfer to a plate covered in kitchen paper, season with salt and set aside. Pop the meatballs on a large baking tray and bake on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

While the meatballs cook, halve the pepper and discard the core and seeds. Slice into thin strips. Trim the bok choy then thinly slice widthways.

Once the water is boiling, add the noodles and cook until tender, 4 mins. Drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together then set aside.

Pop your frying pan back on medium-high heat. Once hot, add the pepper slices, season with salt and pepper and stir-fry until softened, 4-5 mins. Add the bok choy and the remaining garlic, stir and cook for 1 minute, then pour in the Szechuan paste, water (see ingredients for amount) and remaining soy sauce. Once cooked, add the meatballs into your pan.