Sweet & sticky pork patties with rice noodles

Put the mince into a large bowl with the grated ginger, salad onion whites and coriander stalks; mix well with your hands to combine, then season. Divide into 20 portions about the size of a walnut.

Bring a kettle of water to the boil. Put the noodles in a large heatproof bowl and cover with boiling water from the kettle until submerged; let stand for 10 minutes. Drain the noodles and refresh under cold water, then drain again.

While the noodles are soaking, heat the oil in a large nonstick frying pan over a medium-high heat, add the mince portions and flatten gently with a spatula; fry for 10 minutes, flipping halfway to cook the other side. In a small bowl, mix the ketjap manis with 125ml just-boiled water; carefully pour over the patties and bring to a simmer. Cook for 5 minutes or until the sauce is syrupy and the patties are cooked through with no pink meat remaining in the middle.

Meanwhile, in another bowl, peel the carrots into long ribbons. Peel the cucumber into long strips, discarding the seeds. Add most of the coriander leaves and the chopped salad onion greens to the carrot and cucumber ribbons; season and toss to combine. Divide the noodles and pork patties among 4 bowls with the sauce and the salad. Sprinkle with the reserved coriander leaves and sesame seeds, if using, to serve.