1. Add noodles to a pot of boiling water until soft. Drain and set aside. 2. Heat a non-stick pan and cook beaten eggs until set. Remove and slice into strips. 3. Thinly slice pork. Heat oil in pan or wok until hot. Cook pork continuously tossing until well browned. Remove and set aside. 4. Drain all but 1 teaspoon of juices from pan. Add harissa and crushed garlic and cook for 1 minute. 5. Add sliced onion, cook until soft. 6. Return pork to pan and add drained noodles, beef stock powder combined with 1/4 cup of hot water. Kecap manis and hoisin sauce, toss to coat noodles. 7. Just before serving add bok choy and chives, continue to toss until bok choy softens and turns bright in colour. 8. Divide onto serving plates and top with egg slices.