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Cook the mince until browned. Stir through the sauces and cook for 2–3 minutes until glossy.
Heat the oil in a pot.
Cook the garlic and ginger for 1 minute, then stir in the curry paste, peanut butter, miso and soy sauce.
Pour in the stock and soy milk and bring to a boil.
Add the eggs (if using), mushrooms and noodles and cook for 6½–7 minutes or until the eggs are cooked to your liking and the noodles are tender.
Add the bok choy for the final 30 seconds.
Transfer the eggs to an ice bath, peel, then divide the noodles, vegetables and broth between bowls.
Top with the sticky mince, sliced egg, and your favourite toppings.