You can turn this mix into fancy little party sticks, although I’m just not sure I’m ready for that on a Tuesday.
Method
Based on 4 servings, adjust as needed.
Step 1
For the meatballs, blitz the 1/4 of the garlic, the lime zest and juice, shallot, lemongrass, lime leaf and the sesame oil into a semi-smooth paste.
Step 2
Once blended, combine this with the chicken mince, red curry paste and chopped beans, and season with salt and pepper.
Step 3
In a hot, lightly oiled frying pan over high heat, fry off the meatballs in batches until nicely browned. Add the chopped Asian greens and saute for 2 minutes until slightly charred, then add the remaining chopped garlic and fry for a further 5 minutes.
Step 4
Cook the noodles according to the pack instructions, drain and leave to cool, then toss with a little oil to prevent them from sticking.
Rinse the cooked noodles under hot water and add to the pan, along with the sauce you made earlier.
Step 5
Make a sauce from the soy, rice wine vinegar, oyster sauce a little **sesame oil and the honey.
Step 6
Toss the sauce and the noodles into the pan with the meatballs and cook until the meatballs are cooked though and the noodles are well coated. Serve with lime wedges and sesame seeds