Make the sauce. In a small bowl, mix together the five spice paste, soy sauce, honey, garlic, ginger, chilli and cornflour. Stir in 100ml cold water and whisk until smooth. Set aside.
Heat the oil in a large wok or frying pan. Add the onion, broccoli and cabbage and stir-fry for 5 minutes.
Tip in the sauce and the pork and stir-fry for 2 minutes until the sauce thickens and the pork is warmed through.
Meanwhile, bring a medium pan of water to the boil. Add the noodles and cook for 3 minutes until tender. Drain and add to the wok with the pork and vegetables. Toss together until combined and serve immediately, garnished with the coriander.