Instructions: Slice spring onions and cabbage.

Heat the oil in a large pan or wok, add pork and cabbage and fry a few minutes. Stir constantly.

Add stock, salt, pepper, soy sauce, sugar, garlic and ginger. Bring slowly to the boil, reduce heat, add spring onions and simmer for 10 minutes.

Cook noodles in boiling salted water until tender, 5-6 minutes; drain well. To serve, place a spoonful of noodles into soup bowls and pour the hot soup over. Sprinkle a few extra chopped spring onions on top.

Serves 6.

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