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Heat a wide skillet over medium high. Add one Tbs. sesame oil and swirl around the pan until warm. Add the mushrooms and sauté a minute, until they start to darken. Add a pinch of salt and sauté another minute, until nice and browned. Remove from the heat and set aside.
In a large pot of salted water, add the udon noodles and cook for three to five minutes, until soft but toothy. Drain and rinse thoroughly.
In a small mixing bowl, combine the soy sauce, sambal oelek, fish sauce, remaining sesame oil, lime juice, chili crisp and sesame seeds. Snip in the scallions and give it another whisk. Done.
Tong the udon noodles into shallow dinner bowls, then top with sautéed mushrooms, a fried egg and a good drizzle of your sauce. Garnish with extra scallions if you feel like. More chili crisp? Absolutely.
Serves four.