Categories: Salads, Japanese 
      Yield: 4 servings 
  
    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.