Mix the pork, ginger, garlic, chilli, flour, sauce and salt in a large bowl, until all the ingredients are well incorporated. With wet hands, roll heaped tablespoons of mixture, into meatballs. Place in a single layer on a lightly greased tray. Cover with cling wrap and leave to set in the fridge for an hour.
Make the dressing by placing the vinegar, sauce, water and sugar in a small saucepan. Cook over high heat until just simmering. Remove from the heat and add the garlic, chilli and juice. Set aside to cool. Cook the noodles by placing them in a heatproof bowl, and cover with boiling water. Let the noodles stand for 10 minutes. Drain the noodles and rinse under cold water.
To prepare the Pulse for direct cooking over medium-high heat (240°C-260°C), preheat the barbecue by turning the control knob(s) to high. Preheat until the barbecue reaches at least 260°C, which will take approximately 15 to 20 minutes with the lid closed.
Once the barbecue is preheated, open the lid and brush the cooking grills clean. Adjust the control knob(s) to one notch greater than medium for direct cooking over medium-high heat.
Lightly coat the meatballs with oil, and season with salt and pepper, turning gently to coat all sides. Grill the meatballs over direct medium-high heat, with the lid closed as much as possible, for 10-12 minutes, or until they reach an internal temperature of 71C,turning once.
To serve, arrange the noodles in a bowl, and add the meatballs, cucumber, carrot and onion, herbs, peanuts and dressing. Serve immediately.