Sichuan Glazed Pork Meatballs

Add the udon noodles to the saucepan of boiling water and cook, stirring with a fork to separate, until tender, 2-3 minutes. Drain and refresh under cold water. Set aside. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the carrot and capsicum and cook, tossing, until tender, 5 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season with salt and pepper and transfer to a plate.

In a medium bowl, combine the pork mince, remaining garlic, fine breadcrumbs, egg and 1/3 of the soy sauce (2 tsp for 2 people / 1 tbs for 4 people). Using damp hands, take a tablespoon 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. Add the pork meatballs and cook, 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 Sichuan garlic paste. Turn to coat the meatballs in the sauce, then transfer the meatballs to a plate. Add the remaining Sichuan garlic paste, remaining soy sauce, the water, udon noodles and veggies to the frying pan and gently toss to coat. Cook until warmed through, 2-3 minutes.