Szechuan Shrimp Noodle Salad

This is a terrific hot weather salad or side dish with your favorite Chinese main dish. Beef or chicken can be substituted also. Enjoy!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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

• Sauce

• 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)

Directions

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.