This is called 'tsao mi fun' in China, or 'tsa bi whun' in Taiwan. My mum's been making this dish since I was a little girl. All the measurements here are pretty much to taste, some people like more pork, some less, some more soy sauce, some less, etc.
You can find five spice powder, Thai fish sauce and rice noodles at Tesco's or any other large supermarket. You can find Chinese black mushrooms in Chinese supermarkets.
Delicious! I had to adjust the recipe though, since I am vegetarian. I used tofu instead of pork, marinating it according to the recipe, and I omitted the shrimps. It was easy to do, not too long and very flavorful. There's a lot of veggie and meat compared to the noodles, but I liked it that way. Do not omit the 5 spice powder: it really make the dish. If you don't have any, you can make your own by grinding 2 star anise with 1/2 tsp whole fennel seeds and 1/2 tsp whole cloves, then adding 1 tsp ground cinnamon and 1/4 tsp pepper. One last thing: it makes four generous servings, but it's so good that you may find yourself eating more than you should! Thanks Tina, I'll make it again. - 01 Mar 2009 (Review from Allrecipes US | Canada)
I've made this a couple of times,with different noodles. rice and mung bean, I like the rice better thicker. with that said you can play with it,adding as much or as little stuff you like. Don't forget the dried shrimp though it is critical. I also made with 8 oz noodles and 6 oz noodles unless you really really like alot of noodles use the 6 oz. It's hard to mix in the noodles but be patient and gentle - 01 Dec 2010 (Review from Allrecipes US | Canada)
I finally made this after having it in my recipe box forever. I agree that the five-spice powder makes the dish. I had issues with my noodles. After soaking for 10 minutes they were still crunchy. So I dont know if the rice noodles I bought were strange or something. I tried soaking them in hot water for 15 minutes and they were still pretty "el dente". I did like this dish, it makes A LOT. I added some siracha for some heat. Thanks for a great recipe - 18 Jul 2010 (Review from Allrecipes US | Canada)