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1. Drop the shrimp into 2 cups of boiling water and boil for 3 minutes, or until they turn pink and are firm to the touch. Drain in a colander and run cold water over them.
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2. Peel the shrimp and devein them by making a shallow incision down their backs with a small, sharp knife and lifting out the black or white intestinal veins with the point of the knife.
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3. Blanch the watercress or spinach by plunging it into a small pan of boiling water for 10 seconds, then drain it. Let it rest in a bowl of cold water until ready to use.
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4. Soak the shiitake in 4 cups of cold water for 1 hour, then transfer the mushrooms and their soaking liquid to a 2-quart saucepan and bring to a boil over high heat.
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5. Add ˝ teaspoon of sugar and 1 tablespoon of soy sauce, lower the heat to moderate, and cook the shiitake uncovered for 20 minutes, or until the liquid is a rich brown and has reduced to about 1/3 cup. Set the pan aside off the heat.
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6. With a pastry brush or paper towel, lightly coat a 10-to 12-inch skillet or omelet pan with vegetable oil. Heat the pan over moderate heat until a drop of cold water flicked on its surface evaporates instantly.
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7. Pour in the eggs and cook without stirring for about 20 seconds, or until the omelet is set, then turn it out on a platter in one piece.
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8. Trim the rounded edges of the omelet with a knife to form a rectangle, and cut into 1-inch squares. Holding the squares with chopsticks or tongs, dip them one at a time into a bowl of hot water for 1 second to remove any remaining oil, and drain on paper towels.
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9. In a 3- to 4-quart pot, bring 2 quarts of water to a boil. Drop in the noodles, return to a boil and, stirring occasionally, cook uncovered for about 10 minutes, or until they are very soft. Drain the noodles in a colander, run cold water over them for 5 minutes, and drain them thoroughly again.
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10. Divide the noodles among 6 individual serving bowls and place 2 or 3 ice cubes in each bowl. Garnish the servings with 1 shrimp, 2 sprigs of watercress or spinach, ˝ shiitake, and a few squares of the egg. Accompany with the dipping sauce flavored with grated lime rind.
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