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1
In a kettle of salted boiling water cook the noodles until they are al dente, drain them well, and in a bowl toss them with the oils.
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2
Spread the noodles evenly in an oiled 13- by 9-inch metal baking pan, smoothing the top, and let them cool, uncovered.
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3
In a small bowl pinch the gingerroot in the Scotch, stir in the cornstarch, the shrimp, and a pinch of salt, and let the shrimp marinate for 20 minutes.
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4
Discard the gingerroot.
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5
Drain the mushrooms, reserving the soaking liquid, discard the stems, and quarter the caps.
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6
Let the soaking liquid settle, pour 1 cup of it into a bowl, discarding the remaining liquid, and stir in the cornstarch, the broth, the soy sauce, the Scotch, the sugar, and the sesame oil.
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7
Preheat the broiler.
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8
Brush the top of the noodle cake lightly with 1 tablespoon of the vegetable oil and broil it under the broiler as close to the heat as possible for 5 to 7 minutes, or until it is crisp.
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9
Invert the noodle cake onto an oiled baking sheet, brush it lightly with 1 tablespoon of the remaining vegetable oil, and broil it for 5 to 7 minutes more, or until it is crisp.
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10
Keep the noodle cake warm in a 250F.
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11
oven.
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12
In a wok heat 4 tablespoons of the remaining vegetable oil over high heat until it just begins to smoke and in it stir-fry the shrimp mixture for 1 to 2 minutes, or until the shrimp are just cooked through.
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13
Transfer the shrimp with a slotted spoon to a sieve set over a bowl to drain and discard the oil in the wok.
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14
In the wok heat the remaining 2 tablespoons vegetable oil over high heat until it is hot but not smoking and in it stir-fry the scallion and the minced gingerroot for 15 seconds.
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15
Add the mushrooms and stir-fry the mixture for 30 seconds.
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16
Stir the broth mixture, add it to the wok, and simmer the mixture, stirring, for 1 minute.
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17
Add the shrimp and the snow peas and simmer the mixture, stirring, for 1 minute, or until the shrimp are heated through.
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18
Slide the noodle cake onto a platter, cut it into 6 servings, and pour the shrimp mixture over it.
