Cook the noodles in a large pan of boiling water for 3 minutes. Drain and rinse with cold water. Set aside.
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
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.