Season eggs with 1 tsp light soy sauce, and white pepper to taste.
Heat 1 tbsp cooking oil in non-stick pan.
Add eggs and cook until almost set, flip and cook for another minute.
Remove, allow to cool, and slice into 2 inch slices.
Soak beehoon in warm water until soft, drain and set aside.
Separate stewed pork from it's gravy.
Remove fatty bits (optional).
Strain grease and bits from gravy, and set gravy aside.
Heat wok with oils on medium high heat.
Stir-fry garlic and shallot until shallot softened.
Add mushrooms, carrot, and napa cabbage.
Then add reserved stewed pork gravy.
Stir-fry until vegetables are soft, then add stew pork.
Add beehoon, season with fish sauce, light soy sauce, pepper, and dark soy sauce.
Stir-fry until liquid is almost completely absorbed.
You can add some water if you light your beehoon more wet.
Serve garnish with sliced eggs, chilli, and coriander leaves.