Crispy noodle meatballs

The combination of the lemongrass, seasoning and crispy noodles make these meatballs irresistible. A perfect make-ahead meal.

Ingredients

Quantity	Ingredient
100g	thin egg noodles, cooked according to the packet instructions
2 tablespoons	lemongrass paste
1	garlic clove, crushed
3 cm piece	ginger, peeled and grated
or 2 tablespoons	ginger paste
300g	pork mince
1 tablespoon	fish sauce
1 tablespoon	soy sauce
1 tablespoon	sesame oil
2	spring onions, thinly sliced
1/2	small bunch coriander leaves, chopped
	vegetable oil, for frying
	steamed pak choi, to serve
	sweet chilli sauce, to serve
	lime wedges, to serve

Combine the noodles, lemongrass paste, garlic, ginger, pork, fish sauce, soy sauce, sesame oil, spring onions and coriander in a bowl. Mix well.
Using wet hands, roll heaped tablespoonfuls of the mixture into balls. Heat around 2 cm oil in a wok over medium-high heat. Cook the meatballs in batches, turning them often, for 7–10 minutes or until golden. Reheat the oil between batches. Using a slotted spoon, remove the meatballs.
Serve the meatballs with steamed pak choi, sweet chilli sauce and lime wedges.