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1
Bring a large pot of water to a boil and add salt.
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2
When it is ready, cook the noodles until tender, stirring occasionallythis will take only a few minutes.
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3
Drain, rinse with cold water, and drain again.
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4
Meanwhile, put half the oil in a large skillet or wok, preferably nonstick, and turn the heat to medium-high.
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5
Add the ginger, garlic, snow peas, shiitakes, and scallions, along with about 1/4 cup water (or use white wine or stock), and cook, stirring and shaking the pan, until the snow peas are bright green and the shiitakes softened slightly.
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6
Add the shrimp and soy sauce and, if the mixture is dry, add a little more water or stock.
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7
Cook, stirring occasionally, until the shrimp turn pink, 3 or 4 minutes.
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8
Transfer this mixture to a bowl and keep it warm.
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9
Put the remaining oil in the skillet over medium-high heat and add the noodles.
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10
Cook, undisturbed, until brown and crisp on the bottom (adjust the heat so the noodles brown but do not burn).
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11
Use a large spatula to flip the noodles.
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12
Brown on the other side, then slide onto a platter.
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13
Quickly reheat the stir-fry mixture in the skillet, then put on top of the noodle cake; sprinkle with a little more soy sauce and sesame oil, cut into pieces, and serve.
