Cut the cabbage into 3cm pieces.

Heat salad oil in a frying pan over medium heat. Add pork and stir-fry for 2–3 minutes until the color changes. Add cabbage, bean sprouts, and a pinch of salt and pepper. Stir-fry until the vegetables soften.

Boil water in a pot and cook the Chinese noodles according to the package instructions. Drain the water.

In a separate pot, combine soy sauce, grated garlic, chicken stock powder, sesame oil, and water. Heat over medium heat until it comes to a boil, then remove from heat.