Char Siu-Glazed Pork Meatballs

Cook the flat noodles in the boiling water until tender, 2-3 minutes. Drain and refresh under cold water. While the noodles are cooking, heat a drizzle of olive oil in a large frying pan over a medium high heat. When the oil is hot, cook the carrot and until tender, 5 minutes. Add the Asian greens and 1/2 the garlic and cook until fragrant and the leaves are wilted, 1-2 minute.

In a medium bowl, combine the pork mince, remaining garlic, ginger lemongrass paste, fine breadcrumbs and the egg. Season with pepper. Using damp hands, take a heaped spoonful of mixture and shape into a meatball. Place on a plate and repeat with the remaining mixture. You should get 5-6 meatballs per person.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the pork meatballs, turning occasionally, until browned and cooked through, 8-10 minutes. TIP: Reduce the heat to medium if the meatballs are browning too quickly.

Reduce the heat to low and add 1/2 the char siu paste. Turn to coat the meatballs in the sauce, then transfer the meatballs to a plate. Add the remaining char siu paste, the water, noodles, veggies and a generous squeeze of lime to the frying pan and gently toss to coat. Cook until warmed through, 2-3 minutes.