In boiling salted water, blanch the cabbage for 30 seconds, then refresh in iced water.
Heat a wok until just smoking. Add the oil and, when hot, add the pork mince and cook, stirring, until the meat is coloured. Add the cabbage and cook for a further minute, then add the sugar, soy sauces and sesame oil and cook until combined. Add the noodles and toss to heat through.