Szechuan Shrimp Noodle Salad

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 1/2 lb egg noodles (thin chinese style, or linguini in a pinch)
• 4 ounces shrimp (small, pre-cooked)
• 4 ounces snow peas (sliced diagonally)
• 1/2 lb bean sprouts
• 1 carrot (cut into matchstick size pieces)
• 1 egg
• 5 tablespoons soy sauce
• 1/2 tablespoon hot pepper sesame oil
• 1 1/2 teaspoons sugar
• 1/2 tablespoon sesame oil
• 1 tablespoon black vinegar
• 2 tablespoons rice vinegar
• 3 green onions (minced)
• 1 tablespoon gingerroot (grated)

Recipe

• 1 boil noodles in water for about 10 minutes. rinse, add 1 tablespoons oil (to avoid sticking). set aside to cool thoroughly.
• 2 to 2 cups of boiling water, immerse snow peas, sprouts and carrots. cook for 1 minute.
• 3 rinse vegetables immediately in cold water. place in refrigerator to cool.
• 4 pour beaten egg in a small oiled skillet. roll the egg to cover the bottom of pan. cook, then shred into slices.
• 5 place noodles, shrimp, cooled vegetables and shredded egg into a bowl. toss with prepared sauce and toss lightly before serving.