Indonesian Pork Meatballs

Bring a medium saucepan of water to the boil. In a medium bowl, combine the pork mince, fine breadcrumbs, egg, the soy sauce (for the pork) and the remaining garlic. Combine well, then, using damp hands, take a tablespoon of 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.

Heat a large frying pan over a medium-high heat. Add the mixed sesame seeds (see ingredients list) and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl. Return the frying pan to a high heat with a drizzle of olive oil. Add the carrot, broccoli and a splash of water and cook, until softened, 4-6 minutes. Transfer to a bowl.

Return the frying pan to a medium-high heat with the remaining sesame oil blend. Add the pork meatballs and cook, turning occasionally, until browned and cooked through, 8-10 minutes. Add the ginger-soy sauce and simmer until thickened, 2-3 minutes.

TIP: Reduce the heat to medium if the meatballs are browning too quickly.

While the meatballs are cooking, add the flat noodles to the boiling water and cook until soft, 2-3 minutes. Drain and refresh with cold water. Remove the frying pan from the heat, and place the meatballs into a medium bowl, reserving the sauce in the pan. Add the noodles and veggies to the sauce, and stir to combine.