Boil Hakka noodles until soft, about 3-4 minutes. Drain, rinse with cold water, and toss with a little oil to prevent sticking.

Combine chicken pieces, garlic, salt, and red chili in a mixer jar and grind into a mince.

Transfer the minced chicken to a bowl.

Grease your palms with oil, take a tablespoon of the meatball mixture, and form into meatballs of equal portions.

Place the meatballs on a plate and set aside.

Heat oil in a pan over medium flame. Add ginger, garlic, and red chili and sauté for about a minute.

Add bell peppers, carrots, and salt. Stir-fry for 2 minutes until cooked but still crunchy.

Add 1-1/2 cups of water and soy sauce, then bring to a rolling boil.

Reduce the flame, add the prepared meatballs, and allow them to cook, infusing their flavors into the soup.

Add pepper and spring onion greens. Turn off the flame.

Stir in the noodles and mix well. Serve Mee Bakso soup hot.