Thaw shrimp, if using frozen. Leave tails intact; peel and devein. Cut each shrimp in half lengthwise. If shrimp is thick, cut into 3 slices.
In a small bowl, soak mushrooms in hot water to cover for 30 minutes; drain well.
Cut eggplant in half crosswise. Cut each half almost all the way through, several times to make thin fan-like slices.
Heat oil in a wok or deep skillet to 350ºF (175ºC) or until a 1-inch cube of bread turns golden brown in 65 to 70 seconds.
Place shrimp in a large plastic bag. Add eggplant fans, drained mushrooms and green pepper. Add a little flour; shake to coat.
Sift remaining flour into a bowl; stir in egg yolks and 2 TBSP. water or enough to make a thin batter. Dip flour-coated shrimp and vegetables in batter; fry in hot oil until golden brown. Tie noodles together at 1 end. Dip end into batter; fry in hot oil 2 to 3 minutes. Use as a garnish.
If desired, serve Tempura with a sauce made with: 6 TBSP rice wine or dry sherry, 6 TBSP soy sauce, 2 cups water in which 4 seaweed leaves have been soaked, and 1 tsp. salt. Bring to a boil; set aside to cool. When cold, pour equally into 2 small bowls