For the meatballs:

• 400 g pork mince
• 1 clove crushed garlic
• 2 finely chopped spring onions
• 1 finely chopped red chilli
• 1 tsp sesame oil
• ¼ tsp salt
• 1 tbsp oil

For the soup:

• 1 litre chicken stock
• 2 tbsp oyster sauce
• 100 g sliced mushrooms
• 3 sliced pac choy
• 200 g pack of ready-cooked hokkein noodles

Combine the meatball ingredients and season with salt and pepper.  Form the mixture into balls and cook in a fry pan with the oil for until browned and cooked through.

To make the soup heat the chicken stock and oyster sauce and when boiling, add the mushrooms.  Simmer for 2-3 mins and then add the meatballs, pac choy and noodles until warmed through.

Divide between four serving bowls and garnish with spring onions, red chilli and coriander.