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1
1.
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2
Marinate thinly sliced, julienned pork in 2 tablespoons of light soya sauce, a pinch of sugar, and sherry or rice wine.
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3
Leave it to marinate for a minimum of 30 minutes.
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4
2.
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5
If using fresh noodles, cook the rice noodles now.
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6
They need to be boiled like dried pasta and usually take about 20 minutes.
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7
When cooked, leave them to drain in a colander.
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8
If using oiled noodles, these have been pre-cooked, so theres no need to cook them; just chuck them in at step 8.
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9
In the meantime, start preparing the vegetables.
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10
Chop the cabbage into bite-sized chunks and slice the mushrooms thinly.
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11
3.
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12
Heat up your wok on high heat.
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13
Add the vegetable oil.
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14
4.
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15
Fry the garlic and ginger in the vegetable oil and immediately add the pork.
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16
It doesnt take long at all for the pork to cook, about a minute, so add the cabbage when the pork is still a little pink.
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6.
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Add 4 to 5 tablespoons of water, stir the cabbage and pork so they are well mixed, and put the lid on to cook the cabbage.
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Turn the heat to medium and leave it for about 10 minutes, until the cabbage is cooked to your liking.
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20
7.
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Add the mushrooms, the remaining 3 tablespoons of light soya sauce and stir it all together.
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22
8.
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Add the cooked noodles, and fry for a few minutes more until the noodles are hot again and everything is well coated.
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24
Add the sesame oil at the end (optional), and turn the heat off.
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25
Serve with chopsticks!
