Make the sauce:

1. Combine the oyster sauce, soy sauce, shaoxing wine, and chicken stock in a small bowl.
2. Stir to combine and set aside.

Prep the vegetables:

1. Cut the stems off of the shiitakes and discard. Slice the mushrooms and set aside.
2. Slice the onions thin and set aside.
3. Trim, peel, and slice the shallots paper thin. 

Prep the Toppings:

Eggs:

1. Crack the eggs into a small bowl and whisk to scramble them. Set aside.
2. Heat a nonstick skillet over medium heat for a couple minutes. Take a paper towel and crumple it. Dip it into the neutral oil and wipe the inside of the pan with the oil.
3. Add 2 Tablespoons of the egg to the pan and swirl it to cover the bottom of the pan. Keep swirling until you don’t have any more liquid egg to swirl. 
4. Cover the pan with a lid and cook the egg for 20 seconds and then take the lid off.
5. Blow onto the egg. (The edge will lift up). Flip the egg with chopsticks or a spatula and cook the other side for another couple of seconds. 
6. Transfer the egg crepe to a plate.
7. Continue cooking in the same way until all of the egg is used up and you have a pile of egg crepes. Set the plate aside to cool.

Shallots:

1. Heat a small skillet over medium high heat for several minutes with the oil in the pan. 
2. Test the oil with a piece of shallot. If it sizzles, add the rest of the shallots. If not, heat the oil for another minute or two before adding the shallots.
3. Use a pair of tongs or chopsticks to separate the shallots into individual rings. Cook the shallots for 3-4 minutes until starting to get golden. Then, turn the heat to medium and continue cooking until a deep golden brown, another minute or two. 
4. (If the shallots start to turn dark too soon, turn the heat down or take the pan off of the heat for the rest of the cooking time).
5. Transfer the shallots onto some paper towels with a slotted spoon, leaving the oil in the pan.

Peanuts:

1. Add the peanuts to the shallot oil and heat the pan over medium low heat for about 5 minutes until the nuts are golden in color.
2. Transfer the peanuts with a slotted spoon onto some paper towels and set aside.
3. Reserve the oil.

Pork:

1. Bring 3 quarts of water to boil in a pot over high heat. Then put a lid on the pot and lower the heat to medium.
2. Heat a large skillet over medium high heat for several minutes. Add 1 Tablespoon of the reserved peanut oil and add the ground pork. Let the pork cook for 2 minutes untouched before using a spatula to break up the meat. Continue cooking for a minute.
3. Add the shiitake mushrooms and stir to combine. 
4. Next, add the onions and the garlic and cook for another 3-4 minutes until the pork is fully cooked.
5. Add the sauce and cook for another 3-4 mins. until the sauce has reduced a little and the onions are tender.
6. Add the cornstarch and stir quickly to incorporate.
7. Cook the sauce for another minute to thicken.
8. Set aside the pan while you boil the noodles.

Shrimp and Noodles:

1. Take the lid off of your pot and make sure that your pot of water is boiling. Add the shrimp, turn off the heat, and let the shrimp sit in the water for 2 minutes to cook. Scoop the shrimp out and set aside.
2. Return the water to a boil and add the noodles and cook them for approximately 40 seconds to 1 minute. As soon as the noodles float to the surface, they are cooked. If you’re not sure, take a quick taste.
3. Drain the noodles in a colander in the sink, rinse with running water to remove excess noodle starch, and then shake the colander to make sure you have eliminated as much water as possible. 
4. Add the sesame oil to the noodles and mix well to coat the strands. Transfer the noodles to a large serving platter and spread them out a little.
5. Pour the meat sauce over the noodles. Garnish the noodles with the egg crepe, peanuts, fried shallots and scallions. Put the shrimp around the noodles or group them on one area of the dish.
6. Serve Longevity Noodles immediately.