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Bring a large saucepan of salted water to the boil. Cook the Udon noodles according to the packet instructions until just tender. Drain, rinse briefly under warm water to separate, then set aside.
Meanwhile, heat the neutral oil in a large frying pan over high heat. Add the pork mince and cook for 8-10 minutes, breaking it up with a wooden spoon until browned and crispy. Remove from the pan and set aside.
Add the ginger and garlic and cook for 1 minute until fragrant. Stir in the shallots and cabbage, then cook for a further 2-3 minutes until the cabbage begins to soften while still retaining a little crunch.
Add the soy sauce, oyster sauce, sesame oil, vinegar and brown sugar. Stir well, then pour in the chicken stock and water. Bring to a simmer and cook for 5-6 minutes, allowing the sauce to reduce slightly and become glossy.
Add the cooked Udon noodles and toss well to coat in the sticky sauce. Add the crispy pork and cook for 2-3 minutes, stirring gently, until the noodles are heated through and have absorbed some of the sauce.
Divide between serving bowls and finish with the toasted sesame seeds and fresh chilli. Serve immediately.