• Peel and grate the garlic (or use a garlic press).
• Add the breadcrumbs, pork mince and half the garlic to a medium bowl.
• Season with ½ tsp salt (per 2P) and pepper.
• Using your hands, mix together until well combined.
• Shape into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.

NOTE: Swapping to beef mince? Follow the recipe as written, replacing 'pork' with 'beef' where necessary.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once the oil is hot, add the meatballs and fry until browned all over and cooked through, shifting as they colour, 10-12 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
• Set aside and cover to keep warm. Reserve the pan to use later.

• Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
• Trim the pak choi, quarter lengthways and separate the leaves.
• Halve, peel and thinly slice the onion.

• Return the pan to medium-high heat with a drizzle of oil if necessary.
• Once hot, fry the onion and bell pepper until softened, 4-5 mins.
• Add remaining garlic, cook for 1 min, then add the red Thai paste, sweet chilli sauce, soy sauce, ketjap manis and 75ml water (per 2P).
• Add the meatballs and pak choi then bring to the boil. Carefully stir to wilt the pak choi.
• Cook until the sauce has reduced slightly and the meatballs are warmed, 1-2 mins.

• Carefully separate the noodles with your hands.
• Add the noodles to the pan and stir until everything is well combined and warmed through, 1 min.
• Loosen the sauce with a splash of water if you feel it's too thick.

• Taste your dish and season with salt and pepper if required.
• When everything is ready, divide your garlic pork noodles between bowls.