Put the noodle in a baking dish. Mix 500 ml of boiling water with the stock cube. Pour this over the noodle, covering well and let them soak for 10 minutes.
Meanwhile, slice the onion, chop the garlic, ginger and chilli. Slice the mushrooms and cabbage.
Heat 1 Tbsp of oil in a wok and stir-fry the onion for 3-5 minutes. Add the chilli, ginger and garlic - stir-fry for another minute
Add the mushrooms , stir-fry for a couple of minutes then add the soy sauce and couple of spoonfuls of the noodle stock. Cook for 5 minutes then add the cabbage and more stock if it’s not moist.
Put a lid on, turn down the heat and let it steam for a couple of minutes until the cabbage is tender.
Transfer the noodles into the stir-fry with some stock and cook for a couple of minutes, stirring gently. The dish should be moist – but not soupy.
Add the sesame seeds (a drop of toasted sesame oil), toss and serve.