Bang Bang Chicken Noodles

Prepare the meatballs

• Grate the ginger. In a bowl mix together the mince with the ginger and 1/3 of the sriracha, season with salt and pepper, then shape them into meatballs (4 per serving).

Cook the noodles

• Cook the noodles according to the packet instructions. Drain and rinse with cold water to prevent sticking.

Cook the meatballs

• Heat a dash of oil in a large frying pan over a medium heat. Add the meatballs and fry for 7-9 minutes until cooked through and golden.

Prep the vegetables & make the glaze

• While the meatballs are cooking, grate the carrot, chop the cucumber, little gem lettuce and spring onions. Mix together in a bowl with the drained noodles and set aside. If you like you can add some sesame oil to the salad and season with salt and pepper.
• Make the dressing by combining the peanut butter, soy sauce, the rest of the sriracha, sesame oil and a splash of warm water.

Finish the chicken meatballs

• Once the meatballs are cooked, pour some of the dressing into the pan and cook for 1-2 minutes coating all meatballs.

Assemble the salad

• Top the noodle salad with the meatballs and any cooking juices from the pan. Finish with the sesame seeds then tuck in and enjoy!