Halve, peel and thinly slice the shallot. Separate the slices and pop into a bowl. Season with salt and pepper and add the flour. Mix together to coat the shallot. Pop the panko breadcrumbs into a bowl. Add half the soy sauce and mix together. Add the pork mince. Season with pepper. Using your hands mix everything together until very well combined. Form the mixture into evenly sized balls, 4 per person. IMPORTANT: Wash your hands after handling raw meat.

Heat a glug of oil in a large frying pan on medium high heat. Once the oil is hot, add the shallot and stir fry for 1 minute, until golden brown and crispy. Transfer to a plate covered in kitchen paper, season with salt and set aside. Wipe out your pan and pop back on medium high heat. Add a drizzle of oil and your meatballs. Fry until browned all over and cooked through, 10-12 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

While the meatballs cook, bring a large saucepan of water to the boil with 0.5 tsp of salt. Halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press).

Once the water is boiling, add the noodles and cook until tender, 4 mins. Drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together then set aside.

Once the meatballs are cooked, transfer them to a bowl and pop your pan back on medium high heat. Drain off half of the fat. Add the pepper slices, season with salt and pepper and stir fry until softened, 4-5 mins. Add the mange tout and garlic, stir and cook for 1 minute, then pour in the szechuan paste, water (see ingredients for amount) and remaining soy sauce. Add the meatballs back into your pan.

Bring to the boil and carefully stir to combined and coat the meatballs in the sauce. Cook until the sauce has reduced slightly and the meatballs are piping hot, 1-2 mins. Add the noodles to the sauce and carefully combine everything together. Serve the noodles in bowls with the crispy shallot on top and enjoy!