Begin by prepping your ingredients for the Shanghai Fried Noodles. Slice the pork thinly against the grain to ensure tenderness. Chop the cabbage into bite-sized pieces, slice the mushrooms, and finely chop the green onions. Set all prepped ingredients aside.

In a mixing bowl, combine the sliced pork with soy sauce, a dash of oyster sauce, and a sprinkle of cornstarch. Stir well to coat the pork evenly and let it marinate for about 10 minutes.

Place a large pan or wok on the stovetop, turning the heat to medium-high. Add cooking oil and allow it to heat up until shimmering but not smoking.

Once the oil is hot, add the marinated pork to the pan in a single layer. Stir-fry for about 3-5 minutes, or until the pork is browned and cooked through. Remove from the pan and set aside.

In the same pan, add more oil if necessary and toss in the chopped cabbage, mushrooms, and white parts of the green onions. Stir-fry these vegetables for about 4-5 minutes until tender yet still crisp.

Add your cooked thick noodles to the pan. Pour in a splash of soy and oyster sauce, tossing everything together to coat the noodles thoroughly. Stir-fry for another 2-3 minutes.

Stir-fry the entire mixture for about 2 more minutes, allowing all the ingredients to meld together beautifully. Taste and adjust seasoning if needed.

Plate your Shanghai Fried Noodles and garnish with the remaining green onions on top. Serve immediately while hot and fragrant.