Soak dried shiitake mushrooms in hot water for around 10 minutes. In the meantime, dice button mushrooms into small cubes. Set aside. Remove soaked shiitake mushrooms from the water and roughly chop them, we want some texture in the sauce. Do not throw away the mushroom soaking liquid!
Heat oil in a deep pot before adding in onions. After the onions turn translucent, add minced garlic and ginger.
Add pork or vegan mince and fry until cooked before adding in all the mushrooms, gradually stirring them around the pot until they have reduced slightly. Add the sugar, oyster sauce, fish sauce, soy sauces and black vinegar. Continue stirring.
Pour in the mushroom soaking liquid. Add the chicken stock cube when a sauce forms and starts to simmer over medium heat. Break the stock cube up with your spatula and continue to mix the sauce. Cover the pot and simmer on low until the sauce thickens slightly, this usually takes about 15 to 20 minutes.
Cook eggs to your liking - I usually like to boil them for 6 minutes so they’re hard on the outside with a runny, glorious yolk in the middle.
In a separate pot, cook your egg noodles as instructed on the packet. Toss noodles in some sesame oil and put them into a bowl. Ladle a spoonful of the sauce mixture on the noodles. Peel and slice egg and place on the side of the bowl. Sprinkle some fried shallots, spring onions and coriander on top. Serve with chilli if you prefer this dish spicy. Enjoy!