Bring a large pot of water to a good boil. Add the noodles, let them steep for roughly one minute. Utilize tongs or a fork to separate the noodles if necessary. Strain the noodles and put them aside until later.

Finely slice the spring onions. Keep the white part and green part separate and set aside

Heat vegetable oil in a wok or large frying pan over medium heat. Add the red chili pepper, ground coriander seeds and star anise and cook for a minute until fragrant.

Then add the garlic, the white part of the spring onion and the grated ginger. Stir fry for about thirty seconds, then turn the heat up to high.

Add the pork mince and stir fry until cooked through.

Stir in the chicken stock, soy sauce, peanut butter and vinegar. Turn the heat lower and simmer for about 4 to 5 minutes.

Sprinkle with the (corn)flour. Simmer the sauce for an additional minute until it thickens.

Toss in the cooked noodles and sesame oil and stir well. Also add the sliced spring onion greens. Divide the noodles over bowls and serve immediately.