1 tbsp. sesame seeds
1/3 c. soy sauce
3 tbsp. vegetable or olive oil
1 tsp. sugar
2 tbsp. chopped scallions
1 (4 1/2 oz.) can med. shrimp
1 (8 oz.) pkg. fresh angel hair pasta (or 1 box dry)
1/2 tsp. ginger
1/2 tsp. lemon juice
6 oz. pkg. pea pods (snow peas)

In small skillet, toast sesame seeds for 2 minutes and set aside. Combine soy sauce, oil, ginger, sugar and lemon juice. Heat until sugar dissolves. Put pea pods in colander. Cook pasta according to directions and drain over pea pods. Return pasta and pea pods to pot. Add shrimp, sesame seeds and soy sauce dressing. Toss and serve. (I sometimes use 1/2 pound cooked skinless boneless chicken sliced thin instead of shrimp.)