Lemongrass Meatballs with Rice Noodles

For the Meatballs:

750g Specially Selected Pork mince

1 Tbsp Cornflour

1 Tbsp oil to cook

For the lemongrass paste:

1 Lemongrass stick roughly chopped

Small bunch of coriander

2 Cloves of garlic peeled

15g piece of ginger peeled

½ Green chilli deseeded

1 Tbsp Fish sauce

1 Tbsp Coconut sugar (or soft brown sugar)

1 Tbsp Oil

For the noodle dressing:

2 Tbsp Soy sauce

1 Tbsp Fish Sauce

1 Tbsp Caster sugar

1 Tbsp Rice Vinegar (or white wine vinegar)

Juice of ½ a lime

For the pickled carrot and cucumber:

1 Large carrot cut into ribbons (use a potato peeler)

½ Cucumber cut into ribbons

2 Tbsp Rice vinegar (or white wine vinegar)

Pinch of salt

1 Tbsp Caster sugar

For the toppings:

500g Rice noodles

4 Spring onions chopped

Small bunch Coriander chopped

Small bunch Mint chopped

4 Tbsp Peanuts chopped

4 Tsps Sesame seeds

1 Tbsp Sriracha sauce

4 Tbsp Mayonaise

1 Lime