This recipe uses all the flavours of a traditional Japanese chicken teriyaki but I have made it kid friendly by replacing the chicken breast with chicken meatballs.
Thinly slice half the shallot. Finely chop remaining shallot. Combine the mince, breadcrumbs, egg and finely chopped shallot in a bowl. Shape tablespoons of the mixture into 20 meatballs.
Cook the noodles in a saucepan of boiling, salted water, following packet directions, until tender. Rinse under cold water. Drain. Reserve 1/2 cup of the cooking liquid.
Meanwhile, heat a wok over medium-high heat. Add half the oil. Cook the meatballs, in batches, for 5 minutes or until browned. Transfer to a plate. Heat the remaining oil in wok over high heat. Add the carrot, garlic and ginger. Stir-fry for 2 minutes or until carrot is just tender. Add the sauce, reserved cooking liquid and meatballs. Stir-fry for 2-3 minutes or until meatballs are cooked through.
Add the spinach, thinly sliced shallot and noodles. Stir-fry, tossing gently, for 2 minute or until heated though. Serve sprinkled with sesame seeds and with lime wedges.