Put the mushrooms in a small bowl and pour boiling water over them. Let soak for 20-3o mins.
Meanwhile, cook the saimin noodles in a large quantity of boiling water for 2-3 minutes.
Drain, rinse under cold water, drain again, pat dry with paper towels.
Heat pan or wok with 4-5 Tablespoons of oil, lay saimin noodles flat in pan.
Cook Noodles for 4-5 minutes on each side until crispy, golden brown. You want the noodles to be crunchy on the outside and tender on the inside.
Remove Noodles from the pan, cut into square pieces and set aside.
Heat a work or skillet over medium high heat until hot.
Add chicken and stir fry for 2 mins.
Add the shrimp, BBQ pork and vegetables. Mix all the sauce ingredients well and add and bring to a boil until thickened.
Pour vegetable mixture over noodles and serve garnished with Chinese parsley (cilantro), sliced green onions, and egg shreds, if desired.
Place gau gee on/around noodles.