Beef Meatball Yakisoba

Steps

1. Bring a large pot of salted water to the boil. Preheat BBQ hot plate to high (if using). Prepare vegetables. Combine all beef meatball ingredients (except yakisoba sauce) in a large bowl and season with pepper. Use clean, damp hands to roll golf ball-sized meatballs and set aside.
2. Cook noodles in pot of boiling water for about 7 minutes, until tender. Drain, rinse under cold water and drain well again. Toss with a little oil to prevent sticking.
3. While noodles cook, heat a drizzle of oil in a large frypan on medium-high heat. Cook meatballs for about 8 minutes, turning occasionally, until cooked through. Toss in a shallow bowl with first measure of yakisoba sauce and set aside, covered, to keep warm.
4. Return pan to high heat and add a drizzle of oil. Cook red onion for 2-3 minutes, until softened. Add garlic, salt and ginger and cook a further 1-2 minutes, until fragrant.
5. Add reserved yakisoba sauce to pan, along with capsicum and cooked noodles. Stir-fry for about 2 minutes, until sauce thickens. Toss through bok choy, soy sauce and baby spinach and cook for 1-2 minutes, until just wilted. Season to taste with soy sauce.
6. To serve, divide yakisoba noodles between plates and top with beef meatballs, crispy shallots and spring onions.