Put the mince, prawns, chilli, ginger, garlic, lemongrass and coriander in a blender and blitz until the mixture is paste-like and all the flavourings are well chopped. Remove from the blender and roll into 20 small meatballs. Leave to chill in the fridge for at least 30 minutes.
Heat the oil in a large, deep frying pan over a medium high heat. Fry the meatballs for 3-4 minutes until browned on all sides. Mix the stock with the soy, fish sauce and sriracha and add to the pan. Bring to a simmer and continue to cook for a further 8-10 minutes until the meatballs are cooked through.
Meanwhile, cook the boodles and courgetti according to the instructions on the packets. Add the cooked vegetable noodles to the pan. Squeeze in the lime juice and garnish with fresh coriander, then divide between 4 bowls and serve.