Spicy Szechuan Pork Meatballs

In another medium bowl, combine the breadcrumbs, half the garlic, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince.

Season with pepper and mix together with your hands. Roll into even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

When the oven is hot, pop the meatballs onto a large baking tray and 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.

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

Once the oil is hot, add the shallot and stir-fry until golden and crispy, 2-3 mins. Transfer to a plate lined with kitchen paper, season with salt, then set aside. 

Halve the pepper and discard the core and seeds. Slice into thin strips. 

Once your pan of water is boiling, add the noodles and bring back to the boil. Cook until tender, 4 mins.

Once cooked, drain in a colander and set aside. TIP: Run the noodles 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 sliced pepper, season with salt and pepper, then stir-fry until softened, 4-5 mins.

Add the remaining garlic, then cook for 1 min more.

Stir in the Szechuan paste (use less if you'd prefer things milder), sweet chilli sauce, soy sauce, ketjap manis and water for the sauce (see pantry for amount), then add the cooked meatballs and bring to the boil.