Start by bringing a large pot of water to a rolling boil over high heat. Add the instant ramen noodles and cook for 2–3 minutes until tender, then drain and set aside.

In a stockpot, heat canola oil over medium heat. Add chopped shallots and sauté for about 3 minutes until translucent.

Stir in red curry paste, tomato paste, minced garlic, and grated ginger. Cook for about 2 minutes until fragrant and bubbly.

Pour in coconut milk and chicken stock, stir to combine, increase heat to boil, then reduce, cover and simmer for 8–10 minutes.

In a skillet, heat sesame oil over medium-high heat. Cook ground pork for 3–5 minutes until browned, adding Fresno chili and fish sauce.

To serve, divide cooked ramen noodles between bowls, ladle broth over noodles, and top with ground pork, eggs, cilantro, and green onions. Sprinkle with sesame seeds.