Start by soft-boiling the eggs for about 5-6 minutes. Set aside & peel once cool enough to handle.
Heat the coconut oil in a heavy pan and fry the ginger, garlic, lemongrass and fresh chilli until fragrant.
Don't let it burn.
Add the pork mince, season with salt and cook until golden brown. It should start to stick to the pan and become crispy.
Add the liquid aminos and remove the cooked mince from the pan and set aside.
Deglaze the pan with the red wine vinegar and scrape out all the liquid and bits and add it to the mince.
Using the same pan, heat 1 tbsp. of butter and flash-fry the zucchini noodles and broccoli until just cooked. It should still have a nice crunch.
Remove from the pan and set aside.
Again using the same pan, heat another tablespoon of butter and fry the drained Shirataki noodles until golden.
This also gives them a bit of flavour of their own.
Dish the veggies, some mince and a spoonful of Shirataki noodles into individual bowls.
Pour a cup of chicken broth into each bowl and top with two egg halves.
Season with chilli flakes, Hawaiian salt and spring onions.