Mix all the Rice Noodle Salad in a bowl place in the fridge to chill. Place all the meatball ingredients into the blender. Take a gumball size of the filling into the palm of your hand and roll into an even ball, continue until all the filling is used up. Heat a wok over high heat, fill it ¼-1/2 full of vegetable oil. Shallow fry the meatballs until golden brown (cooking for about 3 minutes) then remove with a slotted spoon, drain any excess oil on absorbent paper and allow to rest. In a small bowl pour the sauce ingredients and mix well.
Remove the rice noodle salad mix from the fridge and drizzle some of the dressing over the mix, reserving some. Toss the rice noodle salad mix well. Portion the salad mix onto a serving plate and place some meatballs on top of the mix and drizzle some of the remaining dressing all over the salad and decorate with a wedge of lime and few coriander leaves.