Step 1

Prepare the vermicelli rice noodles as per the packet instructions. I place the desired number of noodle bundles in a large bowl, cover with boiling water, stand for 5 minutes, drain, rinse with cold water and set aside.

Step 2

Heat the olive oil in a large, deep frying pan over medium–high heat. Add the garlic and ginger and cook, stirring, for 30 seconds until fragrant.

Step 3

Add the mushrooms and cook, stirring, for 2–3 minutes until the water has evaporated and the mushrooms have softened.

Step 4

Add the pork mince and cook, stirring, for 2–3 minutes, breaking it up as you go, until browned.

Step 5

Add the cabbage, bean sprouts, carrot and spring onion. Cook, stirring, for 2 minutes or until the vegetables have softened.

Step 6

Add the chicken stock, light soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil and pepper. Cook for 2 minutes (see note 3).

Step 7

Divide the noodles among four bowls. Top with the pork mixture, the reserved spring onion and sesame seeds. Serve immediately.