1. Soak the dried mushrooms until soft. Trim, wash and squeeze out of excess water. Slice mushroom, marinate with light soy sauce and sesame oil.
2. Whisk the egg with a pinch of salt. Pour into pan and fry until set. Turn it over and fry until golden brown. Dish up and cut into strip.
3. Shred the carrot and lettuce.
4. Stir – fry carrot strips, vegetables, sliced mushroom and egg. Dish up and set aside.
5. Wash the dried shrimp, wipe dry and chopped. Dice the onions.
6. Cook the Udon in boil water for 2 minutes. Drain the water and dash in some sesame oil to prevent Udon sticking together.
7. Heat up oil. Sauté the onions and dried shrimp.
8. Add in ½ cup of water, a pinch of salt and pepper.
9. Add in Udon and stir-fry for about 1-2 min until almost dry.
10. Add in the prior dish up ingredients and Crisps Pork Floss and fry to mix.
11. Dish up and serve hot.

Tips: You may substitute udon with mee hoon, kway teow or tang hoon and add in some chilies for spiciness.