1

Bring a pan of water to the boil over a medium-high heat, then reduce to a simmer. Carefully add the eggs and cook for 7 minutes. Drain the pan then fill again with cold water and set aside for a few minutes to allow the eggs to cool, then peel, halve and set aside.

2

Put the spring onions, ginger, chilli and chicken stock into a large pan and bring to a simmer over a medium heat. Cook for 4-5 minutes, then add the noodles and spinach and cook for 2-3 minutes.

3

Meanwhile, season the pork with the white pepper and mist a large nonstick frying pan with cooking spray. Fry the pork for 1 minute on each side, then add to the stock and allow to cook for another 4 minutes.

4

Divide the soup and pork between bowls, then top each with an egg half. Serve garnished with the black sesame seeds and extra spring onions.