First, add the light soy sauce and cornstarch to the minced pork. Mix well in one circular direction, which gives the pork a springy texture.

Once everything is mixed well, add 1 tablespoon of oil and mix in a random motion. The oil stops the minced pork from clumping up while cooking.

Roughly chop the garlic and mince the ginger.

Wash the napa cabbage well, as dirt can hide between the leaves. Trim off the ends, cut it in half, then cut it into smaller pieces.

Heat the wok. Once it's hot, add 2 tablespoons of oil, then the garlic and ginger, and sauté until fragrant.

Add the minced pork and immediately mix it with the garlic and ginger so they don't burn.

Then increase the heat and keep cooking, breaking up any large clumps, until the pork turns pale brown and is no longer pink.

Next, toss the napa cabbage with the minced pork on high heat until it starts to wilt.

Add 800 ml of water and bring to a boil, then let it simmer for about 10 minutes.

Crack in the eggs and let them cook in the soup, or cook them separately if you prefer. Season with salt to taste.

While the soup simmers, cook the noodles following the packet instructions. You can also cook them in the pot with the soup.

Place the noodles in a bowl, then pour the soup, minced pork and napa cabbage over the noodles and top with an egg.

Finally, serve with a dipping sauce of light soy sauce and sliced chili padi, if you like.