Blanch the cabbage leaves in boiling water for 3 minutes. Drain and set aside.
Cut one onion into a fine dice and the other into quarters. Finely chop 3 mushrooms and slice the remaining 3.
In a saucepan, heat a little groundnut oil. Add the finely chopped onion and cook until translucent. Add the pork mince and brown. Add the finely chopped mushrooms and some seasoning. Add 1 tablespoon each of soy and oyster sauce. Add the chilli powder, ginger paste and 5 spice. Cook for a couple of minutes and remove from the heat.
Divide the mixture between the 10 cabbage leaves (approximately 1 tablespoon per leaf). Fold into square parcels and secure with a wooden skewer. Chill until required.
When ready to cook, heat a frying pan with some groundnut oil and cook the parcels over a low to medium heat, turning often.
Meanwhile, in a wok heat some groundnut oil. Add the carrots and onion. Stir fry for a few minutes, adding small splashes as you go to avoid sticking and help to aide steam. Add the mushrooms, beansprouts and noodles. Cook gently for 5 minutes. Stir through 1 tablespoon each soy and oyster sauce. Stir in the spring onions.
Serve a bed of noodles with the cabbage parcels on top. Add an extra drizzle of soy over the top. Serve.