Place eggs in a large saucepan and bring to a boil and cook for 14 minutes. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving.

Heat olive oil in a large stockpot saucepan over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.

In a separate fry pan, brown the pork and once its seared, add the courgette.

Whisk in chicken stock, half the spring onions, soy sauce and 3 cups water.

Bring to a boil; reduce heat and simmer until spring onions have softened, about 15 minutes.

Stir in Two Minute Noodles until loosened and cooked through, about 2-3 minutes.

Serve immediately - noodles, pork and courgette, baby spinach, other half of spring onions garnished with an egg.

I added a sprinkle of fried shallots and sesame seeds and a splash of lime juice to ours and I wasnt sad about the combo!