Szechuan Shrimp Noodle Salad - cooking recipe

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)

Preparation

Boil noodles in water for about 10 minutes. Rinse, add 1 tablespoons oil (to avoid sticking). Set aside to cool thoroughly.
To 2 cups of boiling water, immerse snow peas, sprouts and carrots. Cook for 1 minute.
Rinse vegetables immediately in cold water. Place in refrigerator to cool.
Pour beaten egg in a small oiled skillet. Roll the egg to cover the bottom of pan. Cook, then shred into slices.
Place noodles, shrimp, cooled vegetables and shredded egg into a bowl. Toss with prepared sauce and toss lightly before serving.