Recipe#25020

Title: Japanese Salad

From:arlenes@holly.ColoState.EDU
Date: Mon, 22 Apr 1996 23:04:30 -7 

Yield: 4 servings
 
    1/4 c  Sesame seed
    1/2 lb Linguine, broken in half
      1 lb Small shrimp, cooked
      1    Bunch green onions, thinly
           Sliced
    1/4 c  Sesame oil
    1/4 c  Olive oil
    1/2 lb Mushrooms, sliced
    1/3 c  Soy sauce
    1/2 c  Sake or white wine
      2 tb Grated fresh ginger
      2    Garlic cloves, pressed
      3    Eggs
      1 tb Seaweed, coarsely crumbled
 
  Toast sesame seeds on cookie sheet in oven; set aside.
  In boiling water, cook noodles until tender, about 10
  minutes; drain, rinse, and let dry. Transfer to large
  bowl.  Add shrimp and green onions; mix well.  Mix
  oils together; heat about 2 T of oil and saute
  mushrooms, 5 minutes.  Add to shrimp.  Blend in soy
  sauce, sake, sesame seed, ginger, garlic, and rest of
  oil.  Cover and refrigerate 2 hours.  In separate
  bowl, beat eggs and stir in seaweed.  Oil skillet and
  add 1/4 of egg mixture.  Cook until it loosens from
  pan; turn over and place on work surface.  Make 3 more
  thin egg/seaweed pancakes. Slice pancakes into thin
  strips. Toss with chilled noodles. Spoon and serve.