Preheat your oven to 200°C and bring a large saucepan of water to the boil with 1/2 tsp salt. Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the red onion. Separate the slices and pop into a small bowl with the flour (see ingredients for amount). Season with salt and pepper, toss to coat the onion then set aside.

In another medium bowl, add the panko breadcrumbs, pork mince and half the garlic. Season with the salt for the meatballs (see ingredients for amount) and pepper. Using your hands, mix together until well combined. Shape the mixture into evenly sized balls, 4 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the meatballs onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 8-10 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 the oil is hot, add the onion and stir-fry until golden and crispy, 2-4 mins. Transfer to a plate covered in kitchen paper, season with salt then set aside.

Halve the pepper and discard the core and seeds. Slice into thin strips. Trim the bok choy then thinly slice widthways. Once the water is boiling, add the noodles and bring back to the boil. Cook until tender, 4 mins. Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together. Set aside.

Pop your (now empty) frying pan back on medium-high heat. Once hot, add the sliced pepper, season with salt and pepper, then stir-fry until softened, 4-5 mins. Add the bok choy and remaining garlic to the pan, then cook for 1 min. Stir in the Szechuan paste, sweet chilli sauce, soy sauce, ketjap manis and water for the sauce (see ingredients for amount), then return the meatballs to your pan.

Bring the sauce to the boil and carefully stir to glaze the meatballs. Cook until the sauce has reduced slightly and the meatballs are piping hot, 1-2 mins. Add the noodles to the pan and stir to combine everything together. When piping hot, serve in bowls and top with the crispy onions. Enjoy!