Lo Mein

Cut the pork into thin strips. Chop the garlic, slice the mushrooms, cut the carrot into matchsticks, shred the cabbage, and cut the spring onions into 4 cm lengths.

Toss the pork strips with a teaspoon of the light soy sauce and the cornflour.

Mix the rest of the light soy sauce with the dark soy sauce, oyster sauce, sesame oil, sugar, white pepper and water.

Cook the noodles for 1 minute less than the packet says, drain, and toss with a few drops of the vegetable oil.

Heat the rest of the vegetable oil in a wok over high heat and stir-fry the pork for 2 to 3 minutes until browned and no longer pink, then add the garlic, mushrooms and carrot and stir-fry for 1 minute, then the cabbage for 1 minute more.

Add the noodles and sauce and toss for 1 to 2 minutes until every strand is coated and glossy.

Add the spring onion lengths, toss once more, and serve.