Pork and Cabbage Noodle Stir-Fry

Thinly shred cabbage. Finely slice spring onions, reserving a little of the green tops to serve. Peel and grate ginger and garlic. Finely chop chilli, you can remove seeds, if you prefer less heat.

Place oyster sauce, soy sauce, mirin, brown sugar and ½ the chilli in a small bowl and mix to combine. Set aside.

Heat vegetable oil in a wok or large frypan over medium-high heat. Add ginger and garlic and cook, stirring, for 30 seconds or until fragrant. Add spring onion and cook, stirring frequently, for 4 minutes or until soft and caramelised.

Add mince and cook, breaking up with a wooden spoon, for 5–6 minutes or until golden. Add cabbage and cook for a further 2–3 minutes or until soft and wilted.

While mince is cooking, place noodles in a heatproof bowl and cover with boiling water. Stand for 3 minutes. Drain noodles and add to pan.

Add sauce and sesame oil to frypan and stir with tongs to completely coat noodles and meat. Cook for 1–2 minutes or until sauce is slightly reduced. Top with reserved spring onion and remaining chilli to serve.