Japanese-style Pork & Cabbage Rolls

Place noodles in a large heatproof bowl. Cover with boiling water and stand for 5 minutes or until softened. Refresh under cold water. Using kitchen scissors, snip noodles into shorter lengths. Remove leaves from coriander and set aside. Wash and finely chop coriander stems and roots.

Heat a large non-stick frying pan over medium-high heat. Add pork and cook, stirring to break up lumps, for 3 minutes or until browned. Add tofu and cook, stirring to break up lumps, for 3 minutes or until softly scrambled through pork. Add carrot and soy and cook for 2 minutes or until carrot is tender. Add noodles, coriander stems and roots, and half of the onion. Toss to combine. Cool slightly.

Remove white stalks from wombok. Finely chop stalks and add to pork mixture. For each roll, place one-eighth of the pork mixture into centre of leaf. Fold in sides and then roll up tightly to form a roll. Repeat to make 8 rolls. Whisk chilli sauce, remaining soy and 1/3 cup water in a jug.

Wipe same pan clean and heat over medium-high heat. Add 4 cabbage rolls, seam-side down. Cook for 2 minutes or until lightly golden. Turn. Add half of the chilli sauce mixture. Cover with a tight-fitting lid and cook for 2 minutes or until slightly caramelised. Repeat. Cut rolls in half. Place on a platter. Sprinkle with remaining coriander and onion. Serve.