Shrimp with Crisp-Fried Noodles

• Salt to taste
• 3/4 pound fresh Chinese egg noodles
• 1/4 cup peanut oil or neutral oil, like corn or grapeseed
• 1 tablespoon peeled and minced fresh ginger
• 1 tablespoon minced garlic
• 1 cup snow peas, trimmed
• 1/4 pound shiitake mushrooms, stems discarded (or reserved for stock), caps sliced
• 6 scallions, trimmed and cut into 2-inch lengths
• 1 pound shrimp, peeled and cut into pieces if large
• 3 tablespoons soy sauce, plus a little more to taste
• 2 teaspoons dark sesame oil

1. Bring a large pot of water to a boil and add salt.
2. When it is ready, cook the noodles until tender, stirring occasionallythis will take only a few minutes.
3. Drain, rinse with cold water, and drain again.
4. Meanwhile, put half the oil in a large skillet or wok, preferably nonstick, and turn the heat to medium-high.
5. Add the ginger, garlic, snow peas, shiitakes, and scallions, along with about 1/4 cup water (or use white wine or stock), and cook, stirring and shaking the pan, until the snow peas are bright green and the shiitakes softened slightly.
6. Add the shrimp and soy sauce and, if the mixture is dry, add a little more water or stock.
7. Cook, stirring occasionally, until the shrimp turn pink, 3 or 4 minutes.
8. Transfer this mixture to a bowl and keep it warm.
9. Put the remaining oil in the skillet over medium-high heat and add the noodles.
10. Cook, undisturbed, until brown and crisp on the bottom (adjust the heat so the noodles brown but do not burn).
11. Use a large spatula to flip the noodles.
12. Brown on the other side, then slide onto a platter.
13. Quickly reheat the stir-fry mixture in the skillet, then put on top of the noodle cake; sprinkle with a little more soy sauce and sesame oil, cut into pieces, and serve.

salt, fresh chinese egg noodles, peanut oil, fresh ginger, garlic, snow peas, shiitake mushrooms, scallions, shrimp, soy sauce, dark sesame oil

Taken from www.epicurious.com/recipes/food/views/shrimp-with-crisp-fried-noodles-385900 (may not work)