Combine mince, egg, breadcrumbs, onion, chilli, half the garlic and half the hoisin sauce in a bowl and season with salt and pepper and mix to combine.
Roll level tablespoons of mix into balls and place on a plate.
Heat oil in a large frying pan over medium-high heat and cook meatballs, turning for about 5 to 7 minutes or until browned and cooked through.
Using a slotted spoon, transfer to a plate and cover to keep warm.
Add ginger and remaining garlic to pan and cook, stirring, for 1 minute or until fragrant and add 1/2 cup cold water and remaining hoisin sauce and bring to the boil and then reduce heat to medium and simmer for 5 minutes or until sauce has thickened and then return meatballs to pan and stir to coat.
Serve with noodles and onion.
VARIATION - you could use pork mince instead of chicken.