(4 servings)

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 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.