Oriental Pork Meatballs with Noodles

Meatballs

• 350 g pork tenderloin, sliced (3 cm) then frozen for 30 minutes
• 1 garlic clove
• 3 sprigs fresh coriander, leaves only
• 2 spring onions, cut in lengths (2 cm) (approx. 30 g)
  or shallots, halved
• 1 carrot (approx. 100 g), cut in pieces
• 10 g toasted sesame oil, plus extra for greasing
• 1 large egg
• ½ Tbsp Chinese five spice powder
• 1 Tbsp soy sauce
• 1 - 2 pinches dried chilli flakes (optional)
• 1 pinch fine sea salt, or to taste
• 3 pinches ground black pepper, or to taste
• water, for brushing

Vegetables and Noodles

• 2 vegetable stock cubes (for 0.5 l each), crumbled
  or 2 tsp vegetable stock paste, homemade
• 1000 g water
• 1 carrot (approx. 100 g)
• 1 courgette (approx. 100 g)
• 1 pepper (approx. 120 g), sliced (5 mm)
• 50 g tinned bamboo shoots, drained
• 250 g dried Chinese egg noodles, fine
• 4 sprigs fresh coriander, leaves only, for garnishing