1

Preheat oven to 180°C. Line a shallow-sided baking tray with baking paper. Cook brown rice following packet instructions until tender. Cover and set aside.

2

Meanwhile, heat a large wok or non-stick frying pan over medium-high heat. Cook mince and onion for 4-5 minutes, breaking up any lumps with a wooden spoon, until changed in colour. Add carrot, chilli, garlic and ginger and cook, stirring, for 1 minute. Stir in mirin, kecap manis, oyster sauce and stock cube. Break noodles in half and add to wok with 1 cup (250ml) boiling water. Simmer for 4 minutes, stirring occasionally, or until sauce has thickened and noodles are tender.

3

To prepare cabbage leaves, cut along each side of the centre vein to form 2 pieces. Discard vein. Cook cabbage in a large saucepan of boiling water, in batches, for 4 minutes, or until softened. Remove cabbage with tongs and place on a paper towel-lined tray to drain.

4

Place ¼ cup of mince mixture in centre of cabbage leaf. Fold in sides and roll up to enclose filling. Place roll, seam-side down, on prepared tray. Repeat with remaining cabbage and mince to make 12 rolls. Bake for 10 minutes or until leaves are lightly browned. Sprinkle with shallots and serve with rice on the side.