Pork & Mushroom Stir Fry

Serves 4

4tbsp veg oil
200g minced pork
3tsp fresh root ginger, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
4tbsp Shaoxing wine or dry sherry
2tbsp light soy sauce
1 cabbage, such as sweetheart, shredded
50g shiitake mushrooms, finely sliced
50g oyster mushrooms, finely sliced
50g chesnut or button mushrooms, finely sliced
400g fine rice noodles, cooked to pack instructions
8 spring onions, shredded into 5cm strips
toasted sesame seeds, to serve

Heat 2tbsp oil and fry the pork until tender and crispy.  Remove and set aside.
Add the remaining oil, heat it up and add the ginger, then the garlic.  Stir fry briefly until the aroma is released, then add the wine or sherry and soy sauce.
Add the cabbage and stir fry for 30 secs until wilted.  Add all the mushrooms and stir fry for a further 30-60 secs until tender.
Return the pork to the wok, add the noodles and spring onions and stir fry until warmed through and combined - add 1-2tbsp water or stock, if needed.
Serve, topped with toasted sesame seeds.