Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Sesame seed 1/2 lb Mushrooms, sliced
1/2 lb Linguine, broken in half 1/3 c Soy sauce
1 lb Small shrimp, cooked 1/2 c Sake or white wine
1 Bunch green onions, thinly 2 tb Grated fresh ginger
Sliced 2 Garlic cloves, pressed
1/4 c Sesame oil 3 Eggs
1/4 c Olive oil 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.

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