Begin by thinly slicing your pork and placing it in a mixing bowl. Combine the sliced pork with soy sauce, oyster sauce, and sesame oil, ensuring each piece is evenly coated. Allow it to marinate for about 15 minutes.

In a large pot, bring salted water to a rolling boil. Carefully add your thick noodles to the boiling water and cook them for about 3-5 minutes, or until they reach an al dente texture. Once done, drain the noodles in a colander and rinse them under cold water.

Heat a generous amount of vegetable oil in a large skillet or wok over medium-high heat. Once the oil shimmers, add the marinated pork to the pan. Stir-fry the pork for approximately 4-5 minutes, or until it's nicely browned and cooked through.

Next, toss your chopped cabbage, mushrooms, and green onions into the skillet with the cooked pork. Stir-fry the mixture for about 3-4 minutes until the vegetables are tender-crisp and vibrant in color.

Gently add the previously cooked noodles to the skillet, along with any remaining marinade from the pork. Using tongs, toss everything together for 2-3 minutes over medium heat.

Finally, taste your Shanghai Fried Noodles and adjust the seasoning if necessary. Plate the noodles and garnish with extra chopped green onions for a fresh finish. Serve hot.