Sticky Pork Meatballs

In a medium bowl combine the pork mince, spring onion, half of the kecap manis and half of the garlic. Season with salt and pepper. Shape into tablespoon sized meatballs and set aside on a plate.

Cook the rice stick noodles according to packet instructions. Add the sugar snap peas in the last 30 seconds of cooking. Reserve 1-2 tablespoons of the cooking water and drain.

Heat a splash of olive oil in a medium frying pan over a medium- high heat. Add the meatballs and cook for 4-5 minutes on each side or until cooked through. Transfer to a clean plate.

For the dressing, heat the remaining olive oil in the same frying pan over a medium heat. Add the long red chilli and cook for 1-2 minutes. Add the remaining garlic and cook for 1 minute or until fragrant. Add the roasted cashews and cook, stirring, for 2 minutes or until golden. Add the fish sauce, remaining kecap manis and the reserved cooking liquid. Remove from the heat.