Cook the noodles

• Bring a saucepan of salted water to a boil and cook the egg noodles until just tender.
• Drain in a colander, reserving a little cooking water, and set aside.

Mix the sauce

• In a mixing bowl, whisk the soy sauce, oyster sauce, honey, sesame oil and chili garlic sauce until smooth.

Brown the pork

• Heat the vegetable oil in a frying pan over high heat.
• Add the pork mince and fry, breaking it up, until golden and cooked through.

Add shrimp and aromatics

• Add the shrimp, garlic and ginger to the pan and cook until the shrimp turn pink.
• Stir in the spring onion whites.

Toss with sauce and noodles

• Pour in the sauce and add the drained noodles.
• Toss everything together over the heat until glossy, loosening with a splash of noodle water if needed.

Serve

• Divide between bowls and finish with sesame seeds and the spring onion greens.