In a bowl, combine the turkey mince, onion, 1 tsp fish sauce and seasoning. With your hands prepare 12-16 meatballs and set aside until needed.
Preheat a large sauté pan, or wok over medium/ high heat and drizzle over the oil. Add the meatball to the wok and cook for 2-3 minutes, stirring once or twice until coloured.
Add the vegetables and cook a further 2 minutes or until the vegetable start to just colour.
Pour in the coconut milk, curry paste and lime leaf, lemon grass, chilli and lime zest and juice and an extra dash of fish sauce and a dash of soy sauce.
Place a lid on the wok and simmer over medium heat for a further 8-10 minutes or until the meatballs are fully cooked through.
In the meantime, bring a saucepan of water to boil add a dash of soy sauce for seasoning and cook the noodles as per pack instruction. Drain the noodles and add them to the curry.
Toss to coat. Check the seasoning and add an extra dash of soy sauce, fish sauce or lime if needed and serve immediately.
