I prepared the ingredients first. Defrost frozen king prawns, soak salted bamboo shoots in water, and clean water parsley and bean sprouts.

Boil water and blanch it with bean sprouts, bamboo shoots, and water parsley. Squeeze the water a little and season with a little bit of sesame oil and salt. It's a cold vegetable dish, so even if it has sauce, it's delicious when you season the ingredients in advance. Remove head and skin of king prawns, remove internal organs completely, microwave them for about 3 minutes and cook them lightly. If you heat it for too long, the shrimp will get tough. Turn it just until it's cooked. Turn it around
You have to pour about half a cup of dirty water and turn it to cook it moist.

Do not wash the cooked shrimp, cool it down, cut it sideways into bite-sized pieces, and mix all the seasoned vegetables together. For noodles, add a drop of cooking oil to boiling water, boil it, and when it boils up, pour cold water about three times to cook it chewy. The reason why you pour cold water like this is that it is cooked evenly to the inside and not only the outside. Noodles don't taste good when cooked thoroughly. You have to take it out when the string remains like a thread inside to cook and chew it up by the heat. Put it on a sieve, wash it in cold water, drop a drop of sesame oil, and mix it well. Don't stick around.

Put the chiker that was drained from the vegetable dehydrator after soaking it in cold water on a plate and put the shrimp meat and vegetables in the middle. Roll the noodles on the middle finger. And then move to the plate! If you leave it still and take out your fingers, the round shape of the noodles is still alive. Mix the mustard garlic sauce according to the amount of ingredients and mix them right before eating.

Shrimp bamboo shoots are done. It's more fancy if you add a bit of sprout vegetables. On top of the noodles, cut red pepper and place it one by one to make it a point.