Mix the pork mince with the cornflour, a teaspoon of the soy sauce, one-third of the spring onions and half the chopped chilli. Shape the mixture into 18 balls. Heat 2tsps of the oil in a frying pan and fry the pork balls for 3 minutes until golden brown all over. Add the remaining chilli and 2 tbsp of water, and sizzle for several minutes until the pork balls are cooked through with no pink showing. Set aside. Heat the rest of the oil in a wok or a large frying pan. Fry the remaining chilli and spring onions without letting them brown. Add the carrot and cabbage, and stir-fry for 2 minutes. Add in the reserved noodles and stir for 2 minutes. Add in the cooked meat balls and stir in the remaining soy sauce. Stir and mix well, and adjust the seasoning with more soy sauce and/or sesame oil to taste if necessary. Sprinkle with some sprigs of coriander to serve. *Inspired by Victoria A. featured in the Realfood Cookbook
