Ingredients

· 500 g turkey mince

· 1 egg white

· 4 spring onions

· ½ teaspoon five-spice powder

· Handful fresh coriander

· ½ teaspoon fish sauce

· ¼ teaspoon crushed black pepper

· Cooking oil spray

· 4 gem lettuces

· ½ cucumber

· 380 g noodles

· Handful mint leaves

For the Dressing

· Zest and juice of 2 limes

· ½ teaspoon sesame oil

· ½ teaspoon ginger

· 3-4 red or green chillies

Method

Put the turkey mince, egg white, spring onions, Chinese five-spice powder, coriander stalks, fish sauce and black pepper in a bowl, then use your hands to mix together. Season it with a pinch of salt, then shape into 20 equal-size balls. Heat a non-stick frying pan and spray its cooking surface with cooking oil. Cook the meatballs, turning, until browned and cooked through for 10-12 minutes. Divide the little gem leaves among four plates and top with the cucumber. Drain the noodles, then arrange on top with the meatballs and scatter with the reserved coriander, mint and chopped radishes. Mix the lime zest and juice, sesame oil, ginger, chillies and some salt in a bowl, then drizzle over the salad. Serve straightaway.