- 1.
Peel and grate or crush the garlic. Peel and finely chop the shallot. Grate the zest from the lime. Rinse and halve the chilli. Finely chop it.
- 2.
Put the garlic, shallot, lime zest and half the chilli in a bowl with the beef mince. Add a pinch of salt. Knead together. Shape into small, flattish meatballs. Pop on a plate. Freeze for 10 mins.
- 3.
Juice the lime. Mix the lime juice with the remaining chilli, half the sachet of tamari and 1 tbsp of the Demerara sugar. Pop to one side.
- 4.
Fill a pan with water. Add a pinch of salt. Bring to the boil. While the water is simmering, separate the largest lettuce leaves and rinse them. Pat them dry with kitchen paper.
- 5.
Warm 1 tbsp olive oil in a frying pan. Add the meatballs. Fry for 2-3 mins. Flip them over. Cook for 2-3 mins till they’re cooked through. You may need to do this in batches (see our tip below).
- 6.
Add the noodles to the pan of boiling water. Simmer for 3 mins till they are just soft. Drain them. Tip them back into the pan. Mix them with ½ tbsp olive oil.
- 7.
Pile the meatballs and noodles into the lettuce leaves. Spoon over the sauce. Serve straight away.