Heat the oven to 180°C / 350°F / Gas 4 and line a tray with baking paper. In a bowl, mix the pork, garlic, chilli, Hoisin sauce, soy sauce and the chopped coriander stems. Use your hands to knead the mixture until smooth and well combined, then roll into small meatballs and place on the tray. If each meatball is roughly 1 tablespoon you will end up with around 20 meatballs.

Bake the meatballs in the preheated oven for 15 minutes until golden brown and cooked through. Keep warm.

Meanwhile, prepare the soup by heating the oil in a large saucepan. Gently fry the ginger, chilli and spring onions for 1 minute, then pour in the stock, hoisin sauce and soy sauce.

Bring to a simmer, then add the snow peas and mushrooms. Simmer for 3 minutes then add the noodles and cook until done. Taste and add salt or a little more soy sauce as necessary

Divide the soup between four bowls, top with the meatballs and the coriander/cilantro leaves. Drizzle with a little sesame oil if using and serve immediately.