In a small wok, add 2 cups of oil and heat to 356°F (180°C).
Add thawed noodles and fry until slightly crispy on the outside. Set aside on serving plate.
In a small wok, 4 tbs oil and heat to 302°F (150°C).
Add cooked shrimp, napa cabbage, shiitake mushroom, and bean sprouts and stir fry until vegetables begin to get soft.
Add chicken stock and habanero sauce packet and bring to a boil.
Add 2-3 tbsp of water/katakuriko starch blend and simmer until gravy like texture.
Cover previously cooked noodles and top with green onion, red ginger, and naruto.