Spicy Thai Meatballs on Noodle Salad

For the noodle salad Mix all the Rice Noodle Salad in a bowl place in the fridge to chill.

For the meatballs Place all of the meatball ingredients into a blender and pulse to a rough paste.

Take a gumball size of the filling into the palm of your hand and roll into an even ball, continue until all the filling is used up.

Heat the vegetable oil in a wok over high heat.

Shallow fry the meatballs for 3 minutes or until golden brown.

Remove with a slotted spoon, drain any excess oil on absorbent paper and allow to rest.

For the sauce In a small bowl pour the sauce ingredients and mix well.

To serve Remove the rice noodle salad mix from the fridge and drizzle some of the dressing over the mix.

Toss the rice noodle salad to mix well.

Put the salad mix onto a serving plate and top with the meatballs.

Drizzle over the remaining dressing and decorate with a wedge of lime and a few coriander leaves.