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

Serves 4

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Submitted 6/13/05.
Source: Morton's Recipe Collection
Submitted By: Ruth A. Burbage
Japanese Salad