Combine chicken, ginger, garlic, lemongrass, coriander root, egg and breadcrumbs, mix well to bring together. Roll mixture into small, even balls, and place onto a paper-lined tray. Cover and chill for 20 minutes or until firm

To cook meatballs, heat oil in a non-stick pan over low heat. In batches, cook meatballs, turning, for 6 minutes, or until cooked through

In wok over high heat cook noodles in oil with onion and black bean sauce

Combine sweet chilli sauce and lime in a small bowl, whisking well to loosen sauce. Set aside until serving

Serve to a large sharing plate or platter. Add noodles, meatballs, herbs, nuts, sugar snap peas. Drizzle meatballs with sweet chili and lime dressing, and then garnish with chilli flakes, sesame seeds and coriander leaves