Heat a wok or large frying-pan over high heat and add the oil until smoking.
Stir-fry the garlic, ginger, and spring onions for 15 seconds.
Add the minced pork and stir-fry for 2 minutes until it loses its pink colour.
Stir in all remaining ingredients except the noodles and bring to a boil.
Simmer on low heat for 5 minutes, adding water if the mixture becomes too dry.
Heat the cooked noodles in boiling water for 30 seconds and drain well.
Place the noodles in a bowl and pour the hot sauce over them.
Garnish with extra spring onions, mix well, and serve immediately.