Boil eggs: Bring a small pot of water to a boil, add 2 eggs, reduce the heat to low, and let them cook for 7 minutes. Remove and set aside in a cold water bath.

Mince: Heat a pan to high heat and add 1 tsp canola oil, then add 200g pork mince. Cook for 8-10 minutes while breaking up the mince to create crispy small pieces. Remove and set aside.

Sauce: Add 1 tbs chilli oil to the pan, and add 1 tbs tahini, 1 tbs soy sauce and 1 tsp brown sugar. Mix well to combine everything.

Combine: Add noodles to the pan with chilli oil, and add 1.5 cups of chicken stock. Mix well, and then add 150g diced mushrooms and 2 bok choi with the ends removed. Bring to a boil, cooking until the noodles are al dente.

Serve: Plate up saucy noodles and top with boiled eggs, pork mince, sliced spring onion and more chilli oil.