Ingredients

• 2 pork sausages
• 3 spring onions
• 2cm/¾in piece root ginger
• grated
• handful fresh coriander
• leaves picked
• stalks chopped
• 4 tsp dark soy sauce
• 2 small garlic cloves
• finely chopped
• 2 pinches dried chilli flakes
• 1 tsp sesame oil (optional)
• 2 tsp vegetable oil
• 1 carrot
• cut into thin matchsticks
• 1 nest dried egg noodles
• handful beansprouts

Directions

• Preheat the oven to 160C/140C Fan/Gas 3. Run a sharp knife down the centre of the sausages and peel off the skins. Break up the sausage meat and put it in a bowl. Finely chop a spring onion and add it to the bowl. Add the ginger
• coriander stalks
• 1 teaspoon soy sauce
• half the garlic and chilli flakes and the sesame oil
• if using. Mix well.
• Roll the mixture into four large meatballs. Heat a teaspoon of the vegetable oil in a large frying pan or wok and cook the meatballs for 5–10 minutes
• turning often
• or until browned all over and cooked through. Transfer to a baking tray and place in the oven to keep warm.
• Meanwhile
• cook the noodles according to the packet instructions (or bring a pan of water to the boil
• add the noodles and cook for 3 minutes). Drain and rinse under cold water.
• Thinly slice the remaining two spring onions. Heat the remaining vegetable oil in the frying pan and add the remaining garlic and chilli flakes
• the sliced spring onions and carrot and stir-fry for 2–3 minutes
• or until beginning to soften. Add the noodles
• beansprouts and remaining soy sauce and stir-fry for 2 minutes.
• Add the meatballs and stir. Sprinkle with the coriander leaves
• and more soy sauce if necessary
• and serve immediately.