Meanwhile, chop the spring onions (green and white part) into rings.
In a wok on medium heat, heat up around 3 tablespoons of cooking oil. When hot, add the spring onions and shallots (there should be enough oil that the spring onions are thoroughly covered). Stir for a minute, until fragrant.
Add the noodles and the soy sauce, mix well.
Add the pork. Taste: it should be salty with a kick; if not, add more soy sauce.
Serve hot.
Recipe by Aliette de Bodard at https://www.aliettedebodard.com/recipes/mi-kho-hanh-thit-scallion-noodles-with-pork-2/