These sticky, savoury-sweet noodles go from pan to bowl in just 25 minutes, the perfect weeknight dinner.
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Preheat the oven to 200oC, gas mark 6. Put the meatballs into a roasting tin lined with baking parchment. Season and drizzle with a little olive oil, then bake for 15-20 minutes. Slice the pak choi into medium strips, stir fry in oil for 2-3 minutes, then set aside on a plate. Return the pan to the heat and add the hoisin sauce and 3-4 tbsp water, then heat through. Once heated, add the cooked meatballs (ensuring there is no pink meat) and coat in the sauce. Add the noodles and pak choi, toss well and cook until piping hot. Serve immediately.
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