In a medium pot, bring 2 cups of water to a boil. Add noodles and stir until separated. Drain noodles.
In a frying pan, heat the frying oil. Slowly add half potion of the Udon noodles. Set aside the left half for another dish. Deep fry for 5 minutes over a medium heat. (Wait patiently until the moisture evaporate.) When the udon is crispy, flip over with a spatula and fry for another 2 to 3 minutes until the other side is also crispy. Transfer to a kitchen paper and drain the excess oil.
Cut the yellow paprika and the carrot intoflower shape by using a cookie cutter.
Thaw the frozen shrimps and drain. Pat off the excess water with kitchen paper.
In a serving bowl, place the green salad and the paprika and shrimps.
Crush the deep-fried Udon into small pieces. Sprinkle over the salad.
Pour the sweet chile sauce.
In a small pot, pour the 1 cup of water and add the carrot. Bring to a boil. Add the rest of cooked Udon from the Step 1. Before turning off the heat, add the soup base and stir well.