Heat your wok or pan over a high flame for 15 seconds then add 2 tablespoons of peanut oil. When it is just at the point of smoking add the cabbage, stir fry for about 45 seconds, then add the salt and continue to stir fry for another minute. Remove it from the pan to a bowl.
Wipe out the wok then reheat over a high heat for a few seconds. Pour in the rest of the oil and, when the first few bubbles appear add the mushrooms. Stirfry for 30 seconds. Add the meat/scallion mix and a tablespoon of water and stir fry till the meat changes colour. Add the noodles and stir fry till all is hot - add a little more water if necessary. Then add the wood ears and stir fry for another 90 seconds.
Finally return the partially cooked cabbage shreds to the pan. Stir fry everything for about 3 minutes till the meat is cooked and the cabbage is still bright green. Turn off the heat, stir through the last of the sesame oil then serve immediately in large bowls.