Rehydrate the cellophane noodles in hot water and cut into easy-to-eat lengths.
Slice the Welsh onion diagonally into 5mm-wide pieces, and slice the cabbage into 5mm-wide strips.
Heat the sesame oil in a pot and stir fry the garlic. When the aroma of the garlic starts to come out, add the minced pork and stir fry.
Add the Welsh onion and cabbage and stir fry. Then add the cellophane noodles and stir fry very briefly.
Add the flavorings marked A. Once boiling, remove the scum.
Season with the flavorings marked B, switch off the heat and add the grated ginger.