sunflower oil, for frying
For the meatballs
500g chicken or turkey thigh mince
2 garlic cloves, grated to a purée
1 tbsp soy sauce
2 tbsp mirin
2cm piece ginger, peeled and finely grated
2 spring onions, trimmed and very finely chopped
2 tbsp red miso paste
For the broth
200g rice noodles
1.2 litres chicken stock
2 red chillies, deseeded and finely sliced
3cm chunk of ginger, peeled and sliced
4 garlic cloves, halved
4 tbsp soy sauce
4 spring onions, sliced on the diagonal
100g baby spinach
1 lime, juiced, to serve
Mix together all the ingredients for the meatballs and season well. With wet hands, shape them into balls about the size of a walnut. Put them on a baking tray, cover with cling film and chill for about 30 mins.
Heat about 1 1/2 tbsp of oil in a large frying pan over a high heat and cook the meatballs in two batches, or use two pans, adding more oil if you need it. You need a good colour on the outside. Turn the heat down to cook the meatballs through, rolling them in the miso juices they release as they cook. It will take about 8-10 mins to cook each batch. Cook the rice noodles for 1 min less than pack instructions, drain and set aside.
Heat the stock in a saucepan and add 1 chilli, the ginger and garlic. Simmer for 4 mins. Add the meatballs and soy and simmer gently for 3 mins, then add the spring onions, rice noodles, spinach and the rest of the chilli. Add a little lime to taste, then divide between bowls and serve.