Soak the dried chilies, dried shrimp, and mushrooms separately in warm water until they are soft

Marinate the meat in the seasonings

Prepare the chili paste: Put the chili, dried shrimp, and garlic in a food processor and chop it finely. Add oil to a preheat pan. Transfer the chili mixture to the pan and stir fry over medium heat until they are dry and the color turns dark, but not burnt. Remove from the heat and set aside

Prepared crispy anchovies: Preheat the oil over medium heat and fry the ikan bilis until they are crispy. Remove the anchovies and place on an absorbent paper towel. Keep the oil to cook the meat topping

Prepare the meat topping: Bring the oil from frying ikan bilis back to hot over medium heat. Stir fry the pork until they turn opaque in color. Add the mushrooms and let it gently simmer until the meat is cooked through and the liquid reduces a bit. Adjust seasonings to your taste

Blanch the veggies: Bring a pot of water to a boil. Add yu choy and blanch for about 2-3 minutes or until they are soft but still maintain nice green color. Remove from water, refresh with cold water to stop the cooking process, and set aside

Poach the eggs: Fill a wide pan with water, bring to a gentle simmer and add a small pinch of salt. Crack one egg in a bowl and gently slide it into the simmering water. Repeat with the rest of the eggs. Cook for 2 to 4 minutes depending on desired firmness. Remove from water onto a plate

Cook the ban mian noodles according to the recipe

Putting everything together: Portion out noodles into serving bowl. Add chili paste and some of the oil, ground meat and mushrooms topping and some of its sauce, yu choy, poached eggs, and crispy anchovies. Squeeze some lime juice if you like