This dish was a family staple when I was growing up. I've increased the amount of cabbage, made a few tweaks and added the noodles, and now my girls love it, too.
50ml vegetable oil
350g pork mince
2 pinches five spice
1 large brown onion sliced Chinese style (cut in half lengthways, trimmed and sliced from tip to root)
4 cloves garlic, finely chopped
150g fresh ginger (about a 15cm piece) peeled and grated
1/2 cabbage, core removed, finely sliced
250ml hot water
1/2 cup oyster sauce
50ml tamari soy sauce
3 tsp sesame oil
2 tbsp sweet chilli sauce
1/2 cup frozen peas
4 spring onions sliced on an angle
2 red bullet chillies, seeds in, chopped
440g packet Hokkien-style noodles, rinsed under hot water
Coriander and finely sliced chilli, to garnish
1. In a large wok-style pan, fry pork mince in oil on very high heat for five minutes until brown, add five spice, onion, garlic and ginger and cook for 5 minutes.
2. Add cabbage and half the hot water and stir. Then add oyster sauce, tamari, sesame oil and sweet chilli sauce and stir, until the cabbage is just softened.
3. Add peas, spring onion and chillies, then add the noodles and stir to combine. Add more water and simmer for 3 minutes. Check seasoning. Serve immediately with coriander and chilli to garnish.