Slice the carrot into thin strips and chop the komatsuna into 4cm pieces.

Remove the vein from the shrimp, wash, and pat dry with paper towels.

Mix the seasoning ingredients (water, sake, soy sauce, chicken stock, and cornstarch) in a bowl.

Boil somen noodles for 15 seconds less than the package instructions, drain, rinse under cold water, and dry thoroughly.

Heat salad oil in a frying pan, spread half the noodles, and fry until crispy and golden on both sides. Repeat with the remaining noodles.

Wipe excess oil from the pan, add shrimp, carrot, and komatsuna, and stir-fry for 2-3 minutes. Add the mixed seasoning and cook until thickened.