Instructions

1. Combine all the ingredients for the meatballs. Shape small balls and put them on a plate/tray (chill until ready to cook). Scatter some sesame seeds over them, if you like.
2. Heat 1 Tbsp groundnut oil in a wok. When smoking hot, add the balls and fry them, turning around regularly, until brown all over. Transfer them to a plate, lined with paper kitchen towel. Cover the plate with a large bowl to keep warm. (Alternatively bake them in a medium-hot oven.)
3. Thinly slice the onion, garlic and ginger. Cut the bell pepper into strips.
4. Cook the noodles according to the pack instructions. Drain and keep warm.
5. Heat the remaining groundnut oil in a wok. When smoking hot, add the onion, garlic and ginger. Stir-fry for a minute, then add the bell pepper and sugar snaps. Stir-fry for a couple of minutes, then add the soy sauce, rice wine and sesame seeds. Stir-fry for another minute or so, then add the hoisin sauce and let the sauce reduce and become sticky. Add the cooked noodles and the toasted sesame oil and gently combine.
6. Fold in the meatballs gently, to warm them up.
7. Serve with sesame seeds and chopped coriander scattered on top and with sliced fresh chilli, if liked.