Spicy Szechuan Pork Meatballs

In a medium bowl, combine the breadcrumbs, half the garlic, the 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, halve the bell pepper and discard the core and seeds. Slice into thin strips. Cut the lime into wedges.

Slice the young pea pods in half lengthways.

Once your pan of water is boiling, add the noodles 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 sliced pepper, season with salt and pepper, then stir-fry until softened, 4-5 mins.

Next, add the sugar snap peas to the pan and stir-fry until tender, 2-3 mins.

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

Stir in the Szechuan paste (add 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.