Heat up the broth
Warm the broth in one pot, and boil water in another.
Heat the oil in a frying pan, and fry the finely chopped ginger and garlic until golden brown.
Preparing the meat
Add the pork loin cut into thin slices and fry for approx. 5 minutes. If necessary, remove the meat from the heat and drain off the excess fat.
In a bowl, mix the wine, soy sauce, sweet paprika and chilli pepper. The amount of pepper depends on how spicy you like your dishes. Pour the sauce over the meat and mix.
Cut the Chinese cabbage in half and put in boiling water for 30 seconds, then drain and submerge in cold water.
Boil pasta and eggs
Soft boil the eggs.
Cook pasta until al dente, stirring occasionally so that it does not stick together. Strain and put into bowls with a few leaves of Chinese cabbage. Then add the meat and pour the broth over everything.
Top with egg wedges and sprinkle the whole dish with chopped parsley and some sesame seeds.