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In sauce pan, add some oil then pan fry the mince until cooked then remove.
Add more oil if necessary, then add the chopped shallots and whites of spring onion, stir fry for 10 seconds before adding the garlic and stir fry for another 30 seconds.
Add gochujang, peanut butter and hoisin sauce and mix together and stir fry for 1-2 minutes.
Add in the curry powder, give it a mix before adding the broth & coconut milk.
Season with light soy sauce, lime juice and sugar. Taste and adjust to liking.
Bring to a boil before simmering and adding the lobster balls, cover and cook for 4 minutes.
Uncover and add the noodles then cover and cook for 3 minutes.
Uncover and check if noodles are cooked, then garnish with cooked pork mince, coriander, greens of spring onion, soft boiled egg, crispy onions and chilli oil.
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