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Place the mushrooms and dried shrimps in a bowl and cover with boiling water. Leave to soak for approximately twenty minutes.
Meanwhile, heat the oil over a medium heat. Add the shallot, chilli and garlic, stir and cook until soft.
Add the chicken pieces and stir fry until the chicken is cooked through. Sprinkle with sugar and pour over the soy sauce. Continue to cook until the sugar has dissolved and caramelised.
Turn up the heat add the brandy and cook until the alcohol has burned off.
Add the mushrooms, dried shrimps, soaking liquor and chicken stock. Reduce the heat and simmer until the chicken is tender.
Add the noodles and cook for a couple of minutes until translucent. If the noodles are too long chop them with scissors.
Check for seasoning. Serve in individual soup bowls and garnish with fresh spring onions and a sprinkling of coriander.