Double Asian Beef Meatball & Udon Noodle Soup

• Roughly chop Asian greens and spring onion. Drain the sweetcorn. • Heat a large frying pan over high heat. Cook spring onion and sweetcorn, until lightly browned, 4-5 minutes. Transfer to a bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• In a large bowl, combine beef mince, sweet soy seasoning, fine breadcrumbs, the egg and a pinch of pepper. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate. • Heat a large saucepan over medium-high heat with a generous drizzle of olive oil. Cook meatballs, turning, until browned and cooked through, 6-8 minutes (cook in batches if your pan is getting crowded).

• Add garlic paste to the meatballs and cook until fragrant, 1 minute. • Add oyster sauce, vegetable stock powder, the sesame oil, soy sauce, brown sugar and the water, then bring to the boil.

• Add cooked noodles and Asian greens and simmer until just wilted, 2-3 minutes.