A hearty satay meatball noodle bowl lands in your midweek to beef things up a bit. You're mixing the balls and the satay sauce by hand, but you'll be all set for peanutty happiness in just 30 minutes. Noodle on!
Place mince, panko breadcrumbs, 1 teaspoon Malaysian curry powder, 20ml (1 tablespoon) water, ½ teaspoon sea salt and pepper in a bowl and, using clean hands, mix well to combine. Roll into 8 meatballs.
Heat oil in a frypan over medium heat. Add meatballs and cook, turning occasionally, for 10–12 minutes or until golden brown and cooked through.
Place noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes. Drain and rinse under cold water.
Place peanut butter, sweet chilli sauce, soy sauce, remaining Malaysian curry powder and 2 teaspoons water in a bowl and mix to combine.
Halve cucumber lengthways and slice into half moons. Pick mint leaves from their stems and roughly chop. Roughly chop baby spinach leaves. Place cucumber, mint and spinach in a bowl. Squeeze over lime juice and add coconut milk. Season with salt and pepper and toss to combine.
Divide noodles and salad between bowls. Top with meatballs and spoon over satay sauce. Sprinkle with peanuts to serve.