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mdiberardino
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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.
Heat the olive oil in a large, deep skillet on medium-high heat. Add the garlic and ginger and cook, stirring for 30 seconds until fragrant.
Add the mushrooms and cook, stirring for 2-3 minutes until the water has evaporated and the mushrooms have softened.
Add the pork mince and cook, stirring for 2-3 minutes, breaking it up as you go, until browned.
Add the cabbage, bean sprouts, carrots and spring onions. Cook, stirring for 2 minutes or until the vegetables have softened.
Add the chicken stock, light soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil and pepper. Cook for 2 minutes (see note 3).
Divide the noodles between four bowls. Top with the pork mixture, the reserved spring onions and sesame seeds. Serve immediately.