Directions

• Preheat the oven to 220C (200 fan)
• To prepare the meat for the meatballs, mix really well the pork mince with tsp salt, 2 crushed cloves of garlic, the shishimi spices, the szechuan peppercorns and the breadcrumbs. Give it a really thorough mixing and make into about 20 or so meatballs, smallish.
• Put them well spread out on a tray and bake in the hot oven for around 15 minutes (check after 12-or so)
• While the meatballs are cooking slice the shallots really finely (longer pieces, but thin) and separate them out into a bowl then massage in the flour and a pinch of salt so they're all covered in the flour.
• Get a frying pan hot and with a tbsp of vegetable and a drop sesame oil fry the shallots until golden and crispy, 2-3 minutes. Tip them out onto a plate with a paper towel to rest and crisp up.
• Start the noodles cooking, should only take 4-5 minutes
• Re-oil the frying pan, get it super-hot then add in the cut beans. Let them frazzle a bit to get some colour on them (2-3 minutes), then add the the rest of the crushed garlic. Keep stirring for a minute.
• Add a splash of water and cover the pan and turn the heat down to medium. Let the beans cook to soft (4-5 minutes).
• Turn the heat back up then stir in the remaining sauce ingredients, the soy sauce, ketjap, sweet chilli. Add sufficient water to make a decent amount of sauce. Pop the meatballs in there now that they are cooked through.
• Add the noodles to the pan and try your best to mix them all together on the frying pan.
• Serve in a bowl with the crispy shallots sprinkled on top