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, lemon zest, fine breadcrumbs, egg. Season with pepper. Using damp hands, take a tablespoon of pork mixture and shape into a meatball. Transfer to 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. 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 and add the char siu paste and a generous squeeze of lemon juice. Turn to coat the meatballs in the sauce, 1-2 minutes, then transfer the meatballs to a plate. Return the frying pan to a medium heat, then add the remaining garlic, hoisin sauce, soy sauce, rice wine vinegar, udon noodles, veggies and the water and gently toss to coat. Cook until the sauce is thickened and warmed through, 2-3 minutes.