Cook the pasta in salted water according to the instructions on the package, drain and drain.
Soak the mushrooms in water and let them swell for 20 minutes. Squeeze out the mushrooms, rinse with plenty of water and cut into large pieces.
Peel off the garlic clove, halve and cut into slices. Peel the ginger and cut into slices. Let the onions thaw slightly, clean and cut into thin rings.
Heat coconut oil in a pan. Briefly sauté the garlic and ginger. Add the mushrooms, leek onions and 1 tablespoon coconut chips, chilli oil and fry for about 2 minutes. Season with salt and pepper. Add the noodles. Stir everything Fry for 2-3 mins. Season with soy sauce and lemon juice.
Pluck the coriander leaves from the stalks. Arrange the noodles on plates, sprinkle with corinado and coconut chips and serve with 1 waxy egg per portion.