Cut cabbage into bite-sized pieces, separating the core and leaves. Slice carrot into thin strips and bamboo shoots into thin slices.

Boil somen noodles according to package instructions, then cool in ice water and drain.

Heat sesame oil in a pan, spread the somen noodles, and press with a spatula. Cook on low heat for 5–6 minutes until golden brown on both sides. Remove from pan.

In the same pan, heat salad oil, garlic, and ginger until fragrant. Add cabbage core, carrot, and bamboo shoots, cooking until softened. Add shrimp and cook until pink, then add cabbage leaves and stir briefly.

Add the ankake sauce ingredients to the pan and stir until thickened.