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Put the soy sauce, oyster sauce, sugar, ground coriander, ginger and garlic pastes into a bowl and whisk together until you have a smooth sauce.
Slice the Asian greens into 2 inch pieces and roughly chop the spring onions.
Place a wok over a high heat until smoking hot, meanwhile cutting the bacon into 1 inch strips. Add a little oil to the hot wok, then reduce the heat to medium-high and add the bacon. Cook for 1 minute, then add the 2 tbsp oil to the wok. Once shimmering, crack in the eggs and cook for 30 seconds, breaking them up slightly with the spatula. Move to the side of the wok and add the noodles. Allow them to cook undisturbed for 30 seconds - they should start to char.
Ad the sauce to the wok, a pinch of tograshi, stir to combine with the eggs and noodles, and bring to the boil. Add the Asian greens, spring onions, and beansprouts to the pan and toss to combine, then cook for 1-2 minutes, pressing everything into the sides of the pan to char and caramelize.
Divide between two bols and top with the cilantro leaves and a pinch of tograshi.