In a bowl, mix milk with breadcrumbs and allow it to soak up for a few minutes.

In a separate bowl, drop the minced meat along with grated onion, grated garlic, whisked egg, salt and pepper. Give it a rough mix with your hand. Pour the breadcrumbs and milk binder to the bowl. Mix everything just until everything is combined. Remember not to overwork the mixture. Let it rest for about 15 minutes.

Rub little oil in your hand and make tiny balls out of the mixture and keep it aside in a plate.

In a pan, heat some oil and fry the meatballs for a few seconds on each side. Once done, keep it aside. The meatballs will be cooked later in the sauce.

Using a food processor, grate the garlic, ginger and dry red chili.

In a pan, heat some oil and drop the mixture from food processor. Next, scatter the sliced onion, sprinkle little sugar and salt. Pour soya sauce and vinegar. Give it a stir and cook until the onion is slightly golden brown.

Then, spread the bell peppers along with carrots and let it cook for a couple more minutes. Add 2 cups of water and bring it to a boil. Drop the meatballs and let it simmer for about 15 minutes. Add the hot sauce at this point.

Finally, mix corn flour with water in a cup and pour that on the sauce, give it a stir and let it cook for 2 more minutes. Sprinkle the chopped spring onions and give one last mix.

Boil enough water, sprinkle some salt and cook the noodles as per the instructions on the package. The ones I used needed just two minutes. While the noodles get cooked, heat some oil in a wok and stir fry the onion along with garlic and soya sauce. Strain the boiled noodles and drop it straight to the wok. Sprinkle some salt, pepper and give it a mix.

Sprinkle some chopped spring onions and serve warm along with the meatballs in hot garlic sauce.