Yakisoba with Malony Glass Noodles

340 g cabbage (roughly 4 leaves)
200 g Malony (Glass Noodles)
2 tbsp rice bran oil
SIDS SALT & PEPPER to taste
250 g bean sprouts
YAKISOBA SAUCE:--
8 tbsp SIDS HOT WORCESTER SAUCE
4 tbsp Tuimato Sauce
2 tbsp oyster sauce
2 tbsp soy sauce
2 tbsp saké
Garnish:--
Aonori (dried green seaweed)
Red pickled ginger

Start a big pot of water to a boil over medium-high heat.
In a bowl, mix SIDS HOT WORCESTER SAUCE and all the ingredients for yakisoba sauce and set aside.
Remove the tough core of the cabbage leaves and chop into bite-size pieces.
When the water is boiling, cook Malony for 6 minutes, stirring occasionally. Once it's done, drain completely.
When you start cooking the noodles, heat the cooking oil in a non-stick frying pan over medium heat. When the pan is hot, add the pork. Season the pork with SIDS SALT & PEPPER. Cook, stirring occasionally, until no longer pink. Add the cabbage and stir fry for 2 minutes. Add bean sprouts and cook for 2 minutes until cabbage is tender.
Add the cooked Malony in the pan and stir fry for 2 minutes. Combine well with the rest of the ingredients (A pair of tongs is helpful to toss all the ingredients together).
Pour in the yakisoba sauce and mix it all together.
Transfer Yakisoba to individual plates and top with Aonori and red pickled ginger. Serve immediately.