Crunchy Pork Noodle Balls

from the Women's Weekly Website times are aprox.

• Ready In: 50 mins
• Yields: 36 balls

Ingredients

• 1 (60 g) package  dried  egg noodles (60g)
• 250  g  pork mince
• 1  small red onion, chopped finely (100g)
• 2  garlic cloves, crushed
• 2  teaspoons  grated  fresh gingerroot
• 1⁄3 cup  coarsely chopped fresh coriander leaves
• 1  egg yolk
• 1⁄4 cup plain flour (35g)
• 1  teaspoon sambal oelek
• 1  teaspoon fish sauce
• 1  teaspoon salt
•  peanut oil, for deep-frying
• 1⁄3 cup  sweet chili sauce (80ml)
• 2  tablespoons lime juice

Directions

1. Crumble noodles in a large heatproof bowl, cover with boiling water; stand for five minutes or until tender; drain.
2. Combine the noodles with the pork, onion, garlic, ginger, coriander, egg yolk, flour, sambal oelek, fish sauce and salt in a bowl; mix well. Roll teaspoons of the mixture into balls.
3. Deep-fry pork balls in hot oil, in batches, until browned and cooked through. Serve pork balls with thecombined chilli sauce and lime juice.