Sri Lankan Coconut Beef Meatballs & Noodles

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate. • Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook broccoli, tossing, until tender, 4-5 minutes. • Reduce heat to medium, then add Sri Lankan spice blend and tomato paste and cook until fragrant, 1 minute. • Add coconut milk, beef-style stock powder, the soy sauce, water and a pinch of brown sugar. Stir and simmer until slightly thickened, 1-2 minutes.

• While meatballs are cooking, boil the kettle. Half-fill a medium saucepan with boiling water. • Cook udon noodles in boiling water over a medium-high heat until tender,3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside. • Add Asian greens, noodles and meatballs to the frying pan. Stir to combine and cook until just wilted, 1-2 minutes.