Add ½ cup of boiling water to shiitake mushrooms in a bowl, cover and soak for 10 minutes until rehydrated. In the meantime, slice and prepare the remaining ingredients. Reserve shiitake mushrooms soaking water.
When ready to cook, add oil and shiitake mushrooms into a large pan or wok. Saute on medium-high heat until lightly golden and aromatic. About 2 minutes. Add shallots, garlic and dried shrimp skin. Saute until aromatic, about 2 minutes.
Add pork mince, 2 tablespoon of soy sauce, shaoxing wine and sugar. Saute on high heat until pork is browned and sauce has been mostly reduced.
Add cabbage and carrots. Stir fry until soft and sweet. About 4 minutes.
Add soaked vermicelli noodles, remaining tablespoon of soy sauce, salt, white pepper and reserved shiitake mushrooms soaking water (note 2). Reduce heat to medium-low. Stir fry with 2 spatulas for even mixing. About 3 minutes.
By now liquids should have been fully absorbed and the pan is sizzling. Add and mix through the spring onions for about 1 minute.