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Thai meatballs with rice noodle salad

1 First make the dressing. Mix all of the ingredients together in a jar and shake to combine. Set aside. 

2 Cook the rice noodles according to packet instructions. Place in a large bowl along with the carrot, herbs, edamame and cabbage. Pour the dressing over the top and mix well. Set aside to allow all of the flavours to soak in. 

3 Place the garlic, ginger, fish sauce, coriander, mint and spring onions or chives, and Thai curry paste in the bowl of a food processor and blitz till finely minced. Add the pork and mix until just combined. With wet hands, roll teaspoons of the mix into little 2cm diameter balls. 

4 Add a small amount of oil to a non-stick pan. Fry the meatballs over a medium heat for four to five minutes, turning regularly till evenly browned and cooked through. 

5 Divide the noodle salad between four bowls. Top with the meatballs and sprinkle sesame seeds on top. Serve right away.

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