1. Start with the meatballs by peeling and finely chopping the garlic. Clean the spring onions and cut them into fine rings. Mix both with the ground pork, panko (breadcrumbs), and the egg in a bowl. Season well with salt and pepper, cover the mixture, and let sit for about 10 minutes. Mix the soy sauce, maple syrup, and mirin in a small bowl and set aside until needed.

2. Prepare the glass noodles according to the packet instructions – I had to soak them in hot (lightly salted) water for about 5 minutes. Drain the noodles, rinse with cold water, and then let drain.

3. Clean the carrots for the salad and cut them into thin slices. Halve the cucumber lengthwise and also cut it into thin slices. Cut the tomatoes into thin slices as well. Mix everything in a bowl. Squeeze the lime and mix the juice with the fish sauce, soy sauce, and sesame oil. Season with salt and pepper, add to the bowl with the veggies, and mix well. Set aside.

4. Divide the meatball mixture into 12 portions and shape into balls. Heat up a large frying pan with some sesame oil and fry the meatballs until nicely browned all around – takes about 6-8 minutes. When the meatballs are cooked through, add the prepared soy sauce mixture, let cook for a moment, then move the meatballs in the sauce until glossy looking and evenly coated with the sauce.

5. Divide the glass noodles between bowls, top with salad and meatballs, and garnish with fresh coriander, mint, and sesame seeds (optional).