Soak dehydrated mushroom in 1 cup of room temperature water for about 2 hours before cooking time.
Leave the frozen items at room temperature for 15min: noodles, fish cake sheet, shrimp, fish cake roll, except frozen tofu pouches.
Make savory sauce and set aside.
Chop all fresh veggies, including mushroom and set aside.
Bring 6 cups of water to boil, then divide into 2 bowls. One bowl with 4 cups of water, emerge noodles for 2min, then rinse and drain. One bowl with 2 cups of water, add fish cake sheets for 1min, then drain only.
Slice fish cakes sheets and set aside. Chop frozen tofu pouches and set aside. Slice the pink fish cake roll and set aside.
Heat pan on high heat. Once hot, add 2-3 Tbsp of oil and stir fry ginger and white part of scallion only until fragrant. Add onion, carrot, fish cakes, white part of bok choy, and shrimp into the pan. Keep stirring and add pinch of salt and pepper and Shaoxing wine. Cook until shrimp is no longer pink.
Add noodles, 1/2 cup of mushroom soaked water and stir fry for 1-2min.
Add savory sauce and stir fry for about 1-2min.
Turn off heat and add green part of bok choy, fried tofu slices, green part of scallion, red pepper, and sesame seeds. Mix well and leave in pan for 1-2min. Salt and pepper to taste. Serve hot.