That’s also my golden standard (pan fried noodles with pork strips, mushrooms, yellow chives, bean sprouts)
Unfortunately there are too many bad renditions out there. One would be lucky to get something decent at a Hong Kong cafe or a more casual Cantonese restaurant.
In Hong Kong the more common versions are the ones with the wok stir fried mixture laid on top of a bed of crispy noodles, which in Cantonese translates to “noodle cake”, since they are typically round and fit perfectly on a round plate.
However in the 60s and 70s there was a variant of serving this to Shanghainese expat businessmen who work/live in Hong Kong. The round collection of noodles are pan fried until golden brown on both sides (“double sided yellow” 兩 面 黃 in Cantonese) and served separately from the sauce which is a bit more thickened (but not Chinese American cornstarchville) consisting of the bean sprouts, mushrooms, yellow chives, and pork strips. That way the VIP diner can customize the ratio of sauce to noodle. Last but not least, the requisite Shangainese red vinegar to add on the side to add a little acidity and depth (and to cut the grease just a little).
I guess one would have to special request in Cantonese something like to above at the likes of a high end banquet seafood restaurant, assuming they are willing to handle the request.
The mushroom + bean sprout + pork strip + yellow chives combination if done right is super magical. There should also be the right amount of sauce (or cornstarch for that matter), and a flavor balance between all components where they complement each other. I personally like to add a touch of a really good chili sauce or some white pepper to kick it up.
Yes, the bird’s nest crispy noodles is more of an ornament/decoration and appears more in some regional Chinese banquet dishes, and in some banquet style Vietnamese/Vietnamese Chinese restaurants. The noodles tend to be thicker as well, even for their non nest shaped round collection of noodles. There’s also the Japanese Chinese version of crispy noodles (more Nagasaki style), but relies more on cornstarch, but strangely it tastes far better than the Chinese American shortcut places. Below is a picture of what they called Nagasaki Sara Udon with crispy noodles (katamen).