220 g Thin hokkien noodles

350 g Chicken breast mince

2 Green onions, thinly sliced

1 Medium carrot, grated

5 (100 g) Button mushrooms, finely chopped

2 tbsp Sweet chilli sauce

2/3 cup Dried multigrain breadcrumbs

2 tbsp Canola oil

Sweet chilli sauce, to serve

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Place noodles in a large heatproof bowl. Cover with boiling water and stand for 5 minutes or until tender. Drain, rinse under cold water, and cut into 5 cm lengths.
In a large bowl, combine chicken mince, green onions, carrot, mushrooms, sweet chilli sauce, breadcrumbs, and noodles. Mix until well combined.
Roll mixture into tablespoon-sized balls (about 20–24) and place on a plate.
Heat oil in a large frying pan over medium-high heat. Cook balls in batches for 6–7 minutes, turning often, until golden and cooked through.
Transfer to paper towels to drain. Serve warm with sweet chilli sauce for dipping.

Swap hokkien noodles for rice noodles or vermicelli.

Add chopped zucchini or capsicum for extra veggies.

For a baked version, cook at 200°C for 20 minutes, turning halfway through.

Air-fry at 180°C for 12 minutes for a lighter option.

Wet hands lightly when rolling to prevent sticking.

Freeze raw or cooked balls for up to 2 months and reheat in the oven until hot.