Ingredients

· 4 green onions

· 500 g chicken mince

· ¾ cup breadcrumbs

· 1 egg, lightly beaten

· 2 tablespoons peanut oil

· 1 red capsicum, chopped

· 1 garlic clove, crushed

· ¼ cup crunchy peanut butter

· 270 ml coconut milk

· 2 tablespoons sweet chilli sauce

· 1 tablespoon sweet soy sauce

· 2 teaspoons fish sauce

· 1 tablespoon lime juice

· 450 g hokkien noodles

· Baby pak choy, steamed

· Lime wedges and coriander leaves, to serve

Method

Finely chop ½ the onions. Thinly slice remaining onions. Set aside. Place mince, breadcrumbs, egg and finely chopped onion in a bowl. Season. Mix well. Roll two level teaspoons of mince mixture into balls. Heat ½ the oil in a frying pan over medium-high heat. Cook meatballs, in batches, turning, until browned all over. Drain on paper towel. Heat remaining oil in the same pan. Add capsicum, garlic and sliced onion. Cook, stirring, until the capsicum is softened. Add peanut butter, coconut milk, chilli sauce, sweet soy sauce, fish sauce, juice and water. Cook, stirring, until heated through. Return meatballs to the pan and bring to simmer, stirring occasionally, until the meatballs are cooked through. Meanwhile, prepare noodles following packet directions. Drain well. Serve noodles with meatballs, steamed pak choy and lime wedges. Sprinkle with fresh coriander.