Heat a sauté pan with some rapeseed or peanut oil and cook the garlic, ginger and chilli paste for a minute until softening. Add the meatballs, season and brown all over. Remove from the heat and set aside.
Bring the stock to the boil in a large saucepan and add the contents of the meatball pan.
Stir in the noodles and cook for three minutes.
Add the parsley, spring onions and soy sauce. Taste and adjust the seasoning.
Add the chopped chillies and divide the soup between four bowls.
Poach the eggs for three minutes.
Top each with a poached egg and a sprinkle of Szechuan pepper and serve steaming hot.