Chicken Meatballs & Noodles

How to make it

1. Heat the oven to 200°C. In a large mixing bowl, combine chicken, breadcrumbs, spring onions, garlic, ginger, hoisin and soy sauces, sesame oil, and a sprinkle of salt. Mix everything together until well combined.
   Shape the chicken mixture into meatballs with lightly oiled hands, about 3cm in diameter, set aside onto baking paper until all of the mix is rolled.  Lightly dust with the cornflour.
   

2. In a small bowl, combine the ingredients for the glaze.  Warm in the microwave to melt the honey and whisk until smooth.

   Heat a good film of oil in a frying pan or wok over a medium heat and brown the meatballs in batches.  Transfer to a single layer in a baking dish.
   Place the meatballs into the oven and cook for about 10 minutes, or until the meatballs are cooked through, but still moist.

3. While the meatballs are cooking, cook the noodles in a pot of boiling water until just tender.
   

4. At the same time return the frying pan/wok to the heat, add a film of oil and cook the broccoli, carrots and capsicum for 5 minutes until just tender.  Return the cooked meatballs to the pan with the vegetables and pour over the glaze.  Gently toss to combine and heat until piping hot.
   

5. Divide the noodles between shallow bowls, top with vegetables and meatballs and sprinkle with sesame seeds.
   

6. Tip: Use beef or pork mince instead if you prefer.