Fry green onions and garlic till fragrant. Prepare Ee Fu mian, cook in hot water till soft, take out and standby. Marinate sliced meat with soy sauce, white pepper and starch, standby.
Soak Shitake mushroom in tepid water with a bit of sugar, when done, cut into slices, reserve the water to cook the noodle later.
Stir fry carrot first because it's harder. Stir fry Shitake mushroom. When mushrooms are sweated, stir fry greens. Continue tossing and stir-frying till greens turn dark green in colour. Season with 1 tbs of soy sauce & a few dash of white pepper.
Push everything aside, fry sliced meat. When done, pour in the Ee Fu mian, season with dark soy sauce (I put 1 tbs, but it's really depend on your liking), oyster sauce (just a dash), 2 tbs of Shao Xing wine (Chinese rice wine) and 2-3 tbs of soy sauce.
If it's too dry, pour in the mushroom water to dilute. Taste and season if necessary. Add in a bit of Chicken stock cube if needed.