Warm Asian Noodle Salad With Shrimp

• 1 lb. linguine or spaghetti
• 1/2 cup + 1 T. vegetable oil (not olive oil), divided
• 3 T. dark sesame oil
• 3/4 c. soy sauce
• 1/3 c. sugar
• 3 T. sesame seeds
• 2 large cloves garlic, minced
• 2-1/2 t. crushed red pepper flakes
• Small bag washed baby spinach
• 1/2 bunch green onions, sliced thinly
• 1 slivered red or yellow pepper
• 1 cup fresh bean sprouts
• 2 ribs celery, sliced thinly
• 1 cup shredded or very thinly sliced carrots
• 1/4 pound fresh snow peas, thinly sliced vertically
• 1/2 small head napa cabbage, shredded coarsely
• 1/2 cup cilantro sprigs
• 1 pound cooked shrimp, shelled and deveined

1. Cook the pasta in salted water until just al dente. Drain and rinse with cold water. Put into a large bowl, add 1 T. vegetable oil and toss well; set aside.
2. Heat together in a saucepan the oils, soy sauce, sugar, sesame seeds, garlic and hot pepper flakes. Cook just until sugar has dissolved and turn off heat.
3. Add all of the rest of the ingredients along with the hot dressing to the pasta. Toss well and serve.

linguine, sesame oil, soy sauce, sugar, sesame seeds, garlic, red pepper, baby spinach, green onions, red, fresh bean sprouts, celery, carrots, snow peas, cabbage, cilantro sprigs, shrimp

Taken from www.epicurious.com/recipes/member/views/warm-asian-noodle-salad-with-shrimp-1201449 (may not work)