Slice mushrooms and meat into match stick thin strips.
Heat half the oil in a pan, fry noodles for 3 minutes.
Add 1 teaspoon salt and chilli oil after turning them well.
Press noodles evenly with the back of a wooden spoon, against the bottom of pan, press until they form a flat cake.
Cook over medium heat until lower side becomes crisp.
Turn the noodle cake over and toss, like flipping a pancake, cook for further 4 minutes and transfer to a large plate.
Heat again remaining oil (leave 2 tablespoons aside) in a pan.
Add onions, saute for 2 minutes.
Add sliced meat, mushrooms, bamboo shoot and fry for 10 minutes.
Add sesame oil, wine, 1 teaspoon salt, pepper, five spice powder, sugar and cornflour.
Mix well.
Pour in chicken stock and let it simmer over low heat for 20 minutes until meat becomes soft and gravy thickens.
Remove from fire.
Keep warm.
Serve with fish or vegetable dish.
Heat 2 tablespoons oil in a fry pan, saute shredded cabbage with 1 teaspoon salt for 4 minutes.
Remove.
Place crisp noodle cake on a large serving plate.
Place the meat mixture on top (centre).
Pour over remaining sauce.
Place sauted cabbage, around the meat mixture.
Serve immediately.
NOTE: Traditionally cabbage is mixed to the meat mixture and poured over the noodles and served hot.
This Cantonese dish is used as a snack in China, but in the west it is used as a main dish.
VEGETARIAN VERSION:
Simply omit the meat and replace with 2 cups boiled and washed soya nuggets, chopped roughly.
Follow the same recipe as above.