Szechuan Shrimp Noodle Salad

• 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)

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.

egg noodles, shrimp, snow peas, bean sprouts, carrot, egg, sauce, soy sauce, hot pepper, sugar, sesame oil, black vinegar, rice vinegar, green onions, gingerroot

Taken from www.food.com/recipe/szechuan-shrimp-noodle-salad-140296 (may not work)