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Bring a pan of water to a boil, add the noodles and cook according to the packet instructions (usually two or three minutes). Drain, refresh in cold water, then toss with a splash of oil to prevent the noodles from sticking together and set aside.
Meanwhile, toast the cashews in a dry wok or frying pan on a medium heat until golden, then set aside.
Turn up the heat to high, pour a tablespoon of oil into the same pan, then add the mushrooms and a pinch of salt, and stir-fry for four to five minutes, until golden.
Add the Shaoxing wine and cook until it evaporates. Turn down the heat to medium, add another tablespoon of oil, then stir-fry the garlic, shallots and ginger for three to four minutes, until softened.
Add the broccoli, stir-fry for a minute more, then add the soy, kecap manis and tamarind, and stir to combine. Finally, add the noodles and cashews, and toss everything together.
Meanwhile, fry the eggs, if using. Put a nonstick frying pan on a high heat, add a tablespoon of oil and, once shimmering, crack in the eggs. Reduce the heat to medium and cook until the whites are done and the edges are browned.
Transfer the noodles to serving plates, top with the fried eggs and a drizzle of kecap manis, and serve immediately.