Cook the noodles in boiling water until al dente. Remove from the pot and rinse with cold water. Place the noodles in a big bowl, and a little bit oil , and toss the noodles, so they do not stick together.
Cut the cabbage leaves into 1-cm wide strips. Cut the spring onion into 1.5-cm sections. Cut the roasted duck meat into 3-cm long strips.
Heat a frying pan, add the oil, and heat to 170 degrees C over high heat. Add the ginger, spring onion and garlic, and saute until fragrant. Add the cabbage and duck strips, and stir-fry. Add the soy sauce and stir well.
Finally, add the cooked noodles and stir-fry for about 2 minutes. Season with salt and MSG. Transfer to a serving dish.