Asian-style pork noodles

Pork

• 50 g vermicelli noodles
• water, for soaking
• 3 garlic cloves
• 2 cm piece fresh ginger, peeled
• 1 fresh chilli, deseeded if preferred
• 6 sprigs fresh coriander stalks only, leaves reserved for garnishing
• 2 spring onions/shallots, white part only, cut into halves (reserve green part for garnishing)
• 500 g pork mince
• 40 g plain flour
• 225 g canned water chestnuts, drained
• 2 tbsp soy sauce
• ¼ tsp salt
• ¼ tsp ground white pepper
• 2 tbsp oil

Noodles

• 1500 g hot water
• 200 g dried Chinese egg noodles
• 4 spring onions/shallots, white part only, cut into halves, green part reserved for garnishing
• 6 garlic cloves
• 150 g carrots, cut into pieces
• 1 - 2 fresh chillies, deseeded if preferred
• 60 g unsalted butter
• 200 g cabbage, shredded
• 1 tbsp kecap manis
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• ¼ tsp ground white pepper
• 40 g water
• 15 - 20 snow peas, cut into thin slices
• 1 - 2 tbsp fried shallots, for garnishing