Put the mince, half the garlic (crushed), 1 red chilli (diced), 2 spring onions (diced) and half the ginger (finely chopped) into a bowl and combine. Roll into meatballs. Heat the oil in a large pan and add the meatballs and cook for 10 minutes, turning over every few minutes.
Meanwhile, add the rest of the garlic and ginger to a food processor along with the lime juice and zest, lemon grass and coriander and whizz it up to make a paste. Alternatively, use a pestle and mortar to make the paste.
After the meatballs have been cooking for around 2 minutes, add the mushrooms and cook for 2 minutes.
Add the hot water and the paste to the pan and then add the kale and noodles and heat for around 4 minutes on low.
Serve into a bowl and top with the rest of the spring onions (sliced lengthways) and the other red chilli (sliced).