Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water to the boil with 0.5 tsp salt for the noodles.

Peel and grate the garlic (or use a garlic press). Trim the green beans, then cut into thirds.

Halve, peel and thinly slice the shallot. Separate the slices and pop into a small bowl with the flour (see pantry for amount). Season with salt and pepper, toss to coat, then set aside.

In another medium bowl, combine the breadcrumbs, half the garlic, the salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince.

Season with pepper and mix together with your hands. Roll into even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

When the oven is hot, pop the meatballs onto a large baking tray and bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the shallot and stir-fry until golden and crispy, 2-3 mins. Transfer to a plate lined with kitchen paper, then set aside. 

Trim and halve the green beans.

Once your pan of water is boiling, add the noodles and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans, season with salt and pepper, then stir-fry until softened, 4-5 mins. Add the remaining garlic, then cook for 1 min more.

Stir in the Szechuan paste (add less if you'd prefer things milder), sweet chilli sauce, soy sauce, ketjap manis and water for the sauce (see pantry for amount) to the pan and bring to the boil.

Cook until the sauce has reduced slightly, 1-2 mins. Stir carefully to glaze the meatballs.

Add the cooked noodles to the pan and stir until everything's combined and piping hot, 1 min. When ready, share between your bowls and sprinkle over the crispy shallots to finish.