Whisk together the first 6 ingredients. Set aside. Heat a large wok or saucepan over high heat. Add the oil and when it is hot add the ginger, shallots and garlic.
Stir fry until until they are golden and fragrant, about 3-5 minutes. Add the pork and break it up, stirring it as it fries.
When it has lost most of its pink, add the cabbage and cook an additional 3 minutes, until the pork is cooked through and the cabbage is wilted and cooking. Add the stock and soy sauce.
The sauce for this dish is fairly brothy. if you think that will bother you, let the sauce boil off for about 3-5 minutes at this point.
Otherwise just bring to a boil and then turn off the heat. Immediately add the whisked together paste.
Stir until it has been evenly absorbed into the sauce. Taste for additional sugar.
Serve by ladling over the noodles in bowls and then sprinkling with cilantro, peanuts and scallions--be very generous with the cilantro and peanuts.
You tried this recipe ? Mention @petitchef_en and tag #petitchef