Hoisin Pork Meatballs

Add the udon noodles to the saucepan of boiling water and cook until just tender, 8 minutes. Drain and refresh under cold water. Set aside.

While the noodles are cooking, place the pork mince, hoisin sauce, fine breadcrumbs and egg in a large bowl. Season with pepper and mix well. Using damp hands, take a level tablespoon of the mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture. The mixture should make around 4-5 meatballs per person.

In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the meatballs and cook until browned and cooked through, 8-10 minutes. Remove from the pan and set aside. Cover with foil to keep warm.

While the meatballs are cooking, mix the sweet chilli sauce, soy sauce, water and 1 tbs of lime juice together in a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil, add the carrot and cook, tossing, until just softened, 2-3 minutes. Add the garlic and sugar snap peas and cook, tossing, until fragrant and softened. Add the udon noodles and sauce to the pan and toss through untill the noodles and sauce have warmed, 1-2 minutes.