How to make it
Gently whip the eggs. Spread evenly over a hot pan to create a thin sheet. Shred and leave aside for garnishing later.
Wash young mango and chili. Drain and shred. Leave aside for garnishing.
Blanch udon noodles in boiling water. Drain and set aside.
Heat up the wok. Stir-fry dried shrimp in 2 tbsp of oil until golden brown. Add Lee Kum Kee Fine Shrimp Sauce and stir fry with the rest of the ingredients for 1 minute.
Stir fry prawns for 2 minutes. Add noodles and stir fry for another 3 minutes. Lastly, add cabbage and cook until the sauce thickens.
Garnish and squeeze lime over the noodles. Ready to serve.