Place the pork in a large flameproof casserole dish and pour over enough boiling water to cover. Bring back to the boil on the stove, then pour off the water. Add the stock, soy sauce, rice wine or sherry, honey, garlic, ginger, star anise, onion shallots and carrots to the casserole dish and bring to the boil. Thickly slice four of the spring onions, roughly chop the drained Chinese mushrooms and add both to the casserole dish. Reserve the strained mushroom soaking liquid.
Cover and simmer gently on a very low heat for 1–1 1/4 hours, stirring the vegetables and basting the meat occasionally until everything is tender. Add the oyster mushrooms for the last 20 minutes of the cooking time. If necessary, top up using the reserved mushroom soaking liquid or more stock or water.
Meanwhile, cut the remaining spring onions into 6 cm lengths, then cut lengthways into fine shreds. Place in a bowl of iced water and leave to curl. Soak the rice noodles in a bowl of boiling water for 4 minutes or until softened, then drain well.
Carefully lift the meat out of the casserole dish with a slotted spoon and keep hot. Bring the juices to the boil on the stove, then add the rice noodles and remove the dish from the heat. Turn and stir the noodles to coat with the juices. Slice the pork thinly.
Spread the noodles on a large shallow serving platter, using a slotted spoon to lift them from the casserole dish. Arrange the sliced meat and vegetables on top, then spoon over the casserole juices. Scatter the spring onion curls over the top as a garnish.