Chinese Pork Meatballs

Cook the udon noodles in the boiling water until tender, 2-3 minutes. Drain and refresh under cold water. Meanwhile, heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the carrot until tender, 5 minutes. Add the Asian greens and 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a plate.

In a medium bowl, combine the pork mince, ginger, fine breadcrumbs, egg and remaining garlic, then season with pepper. Using damp hands, take tablespoons of pork mixture and shape into meatballs. Transfer to a plate. 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 frying pan heat to low, then add 1/2 the char siu paste. Turn to coat the meatballs in the sauce, then transfer to a plate. Return the frying pan to a medium heat, then add the water, cooked udon noodles, veggies, remaining char siu paste and a generous squeeze of lime juice and gently toss to coat. Cook until warmed through, 2-3 minutes.