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To make the noodles, soak the noodles as per the packet instructions, then rinse and cool under the cold tap. Set aside to drain.
To make the sauce, whisk together the fish sauce, lime juice, sweet chilli sauce and a pinch of salt in a small bowl and set aside.
To make the sausage meatballs, mix together the sausagemeat, fish sauce, sugar, garlic and spring onions in a bowl until smooth, then shape into 6–8 relatively flat patties.
Heat the oil in a large, non-stick frying pan over a medium-high heat, then fry the patties for around 3–4 minutes on each side until browned, caramelised and cooked through.
While they are cooking, divide the noodles between two bowls and add the cucumber, carrot, spring onions, Little Gem lettuce and coriander leaves.
Add the cooked meatballs and drizzle over the sauce to serve.