Spicy Szechwan Noodle Salad

12 oz fresh flat noodles or 8 oz dried flat noodles, cut or break in half for easier eating
1 cup slivered ham or smoked chicken/turkey
1/2 lb uncooked shrimp or cooked bay shrimp
4 slivered freah green onions
2 red sweet peppers, seeded and slivered
3 cups bean sprouts
1 cup leafty ends from fresh cilantro
1 1/2 tbs peanut oil 1 clove very finely minced garlic

Dressing
2 tbs heavy soy sauce
3 tbs red wine vinegar
2 tbs finely minced fresh ginger or grated ginger
1 tsp sugar or honey
2 tbs seasame oil
1 tsp chili paste with garlic sometimes called chili garlic sauce (very hot)
1/4 tsp salt

Preparation
Drop noodles in a large amount of lighty salted rapidly boiling water. Cook until al dente. Drain, rince under cold water and drain again. Stir into noodles about 1/2 tbs peanut oil or corn oil to prevent noodles from sticking together.
Marinate shrimp in 1 tbs peanut oil, salt, pepper and garlic for 10 minutes. Saute until barely done. Allow to cool, then slice shrimp into thin slices. If using small bay shrimp, do not slice.
Using your fingers, toss all salad ingredients together except the dressing. Set aside until ready to serve.
Combine dressing ingredients.

Just before serving
Toss dressing with salad just prior to serving
Makes 4 to 6 servings as a main dish.

Modification of a Hugh Carpenter recipe