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. Cook the noodles according to the pack instructions, drain and leave to cool, then toss with a little oil to prevent them from sticking.

Once blended, combine this with the chicken mince, red curry paste and chopped beans, and season with salt and pepper.

Rinse the cooked noodles under hot water and add to the pan, along with the sauce you made earlier.

Using a teaspoon, scoop rough little balls and place on a tray lined with baking paper. You’re going for about 30 meatballs. Work out how many you want to eat (I go about 7-8 per person). Make a sauce from the soy, rice wine vinegar, oyster sauce a little **sesame oil and the honey.

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.

Toss the whole lot together well until the meatballs are cooked through. Serve with lime wedges.