First, do your veg prep. Peel and grate the ginger. Using a peeler, shave ribbons out of the carrots and courgette. Finely chop the spring onions.

Add the ginger to the turkey mince with 1 teaspoon each of soy sauce and hoisin sauce and plenty of seasoning.

Shape the mince into 12 meatballs.

Heat a little oil in a non-stick frying pan and fry the meatballs all over for about 5 minutes until golden.

Add the rest of the soy and hoisin and a little splash of water. Allow to cook for another 5 minutes, until the meatballs are cooked through and you have a sticky glaze.

Meanwhile, soak the noodles in boiling water for 10 minutes, then drain and cool under cold running water.

Tip the noodles into a bowl and toss with the sesame oil.

Mix the rice vinegar with the carrots and courgette, then toss with the noodles.

Serve the noodles with the sticky meatballs, drizzled with a little more sauce from the pan and scattered with spring onions.