7 oz. Hungarian egg noodles

1/2 pound snap peas (tips removed)

pinch of salt

1 small red onion (cut into wedges and separated)

20 pieces large shrimps (raw, shelled and deveined)

1 tablespoon soy sauce

1/8 cup red bell pepper (cut into thin strips, 1” long)

freshly ground pepper

1 teaspoon chopped parsley

Methods:

1.  Bring 1 1/2 quarts water with a pinch of salt and a teaspoon of oil to a boil, then drop the egg noodles. Cook for 2 minutes or until tender but firm. Drain and set aside.

2.  Bring 1 quart water with a pinch of salt to a boil. Add the snap peas and cook for less than a minute. Refresh immediately by immersing into a bowl of cold water until the snap peas are cold. Drain and set aside.

3.  In a wok or a large saut?ing pan, sweat the onions and add the shrimps. Do not overcook the shrimps. Transfer to a small bowl.

4.  Saut? the snap peas and the egg noodles and season with soy sauce. Check and correct seasoning. Continue to saut? while tossing the noodles and snap peas. Then stir in the saut?ed shrimps and toss some more. Sprinkle the noodles with chopped parsley just before removing from heat.

Serve hot or cold. Chill first if you prefer to serve it as a cold dish. Serves 4 – 6 people.

 Household Hints:

1.  If you have a ceramic stove like ours, you can use paper towels or a clean rag damped with vinegar and dish soap to wipe clean the grease. It works as good as any commercial cleaning agent.  I also use the same method to clean my kitchen floor.

2.  Did you know that you can save on your electric bills by using power during off-peak hours? If possible, schedule loading your dryer between 10:00 p.m. and 9:00 a.m. Of course, your dryer will be more efficient if you clean the lint tray after each use or every time you use your dryer. The lint can be easily removed with a paper towel or used anti-static sheet.