In a large wok or pot set at medium high heat, add 2 tbsp. of olive oil.
To the oil, add the sliced red onions and cook until softened. Then add the cabbage and cook for 2-3 minutes until softened and slightly wilted.
In a small empty bowl, add the cornstarch (1 tbsp.) and water (1 c.), and whisk until cornstarch is dissolved. Pour that mixture into the sauce and whisk well. Then pour the sauce into the wok with the veggies and let it come to a low bubble until it starts to thicken. Stir it as it thickens.
Once it has thickened slightly, add the cooked ground meat and toss to coat.
Then add the cooked pasta and toss with tongs to coat. Add in the final chopped green onions and toss it all together.
Serve warm, garnishing with sesame seeds, more green onions, and if desired more red pepper flakes. Enjoy!