1 bundle (60g) dried egg noodles
250g pork mince
1 small red onion, chopped finely
2 cloves crushed garlic
2 teaspoon grated fresh ginger
1/3 cup coarsely chopped fresh coriander
1 egg yolk
¼ cup plain flour
1 teaspoon sweet chilli sauce
1 teaspoon fish sauce
Oil for deep-frying
80ml sweet chilli sauce for serving
2 tablespoons lime juice

Crumble noodles into a large heatproof bowl, cover with boiling water and stand about 5 minutes, drain.

Combine noodles with pork, onion, garlic, ginger, coriander, egg yolk, flour and fish sauce in a large bowl. Roll rounded teaspoons of mixture into balls.

Heat oil in a large saucepan, deep-fry pork balls in batches, until browned and cooked through, drain on absorbent paper. Serve with combined sweet chilli sauce and lime juice.