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1
In a large, deep skillet, heat 2 tablespoons of the vegetable oil until smoking.
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2
Add the shiitake mushroom caps and stir-fry over high heat until golden and crisp in spots, about 7 minutes.
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3
Remove from the heat and add 1/4 cup of the Shaoxing wine.
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4
Return the skillet to the heat and cook, stirring, until the wine has completely evaporated, about 3 minutes.
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5
Transfer the shiitake caps to a bowl.
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6
In the skillet, heat the remaining 1 tablespoon of vegetable oil until almost smoking.
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7
Add the ground pork in clumps and cook over high heat, turning once, until browned, about 6 minutes; break up the clumps.
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8
Spoon off the fat in the skillet.
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9
Add 1/4 cup of the kecap manis, season the pork lightly with salt and cook over low heat, stirring, until the pork is nicely glazed, about 5 minutes.
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10
Stir in the sesame oil and add the shiitake caps.
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11
In a medium casserole of boiling salted water, cook the pearl noodles or rice cakes until al dente, 4 to 8 minutes; drain the noodles or rice cakes thoroughly.
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12
Add the noodles to the skillet along with the Chinese sausage and snow pea shoots.
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13
Add the remaining 1 tablespoon of Shaoxing wine and 2 tablespoons of kecap manis along with the chicken stock, black vinegar, soy sauce and fish sauce.
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14
Cover and simmer for 5 minutes, stirring occasionally.
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15
Meanwhile, bring another large, deep skillet of water to a simmer.
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16
Crack the eggs into individual ramekins.
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17
Slip the eggs into the barely simmering water and cook until the whites are set but the yolks are still runny, about 4 minutes.
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18
Using a slotted spoon, transfer the poached eggs to a large plate; carefully blot the eggs dry.
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19
Ladle the loh shi fun into deep bowls and set the poached eggs on top.
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20
Sprinkle with the cilantro and pickled mustard greens and serve right away.
