Chinese pasta salad with creamy ginger dressing

4 servings

Ingredients

Quantity Ingredient
1 pounds Precooked Shanghai noodles
½ pounds Snow peas
2 tablespoons Coriander, chopped
1 tablespoon Oil
1 each Dash sesame oil for noodles
½ pounds Shrimp, shelled deveined
2 tablespoons Scallions, minced
1 teaspoon Salt
½ teaspoon Chinese cooking wine
¼ teaspoon White Pepper
3 tablespoons Fresh ginger, grated
1 each Egg yolk
2 teaspoons Lemon juice
1½ teaspoon Soy sauce
1 tablespoon Cream
1 each Small garlic clove, crushed
1 teaspoon Egg white
⅔ cup Vegetable oil (not olive)
2½ tablespoon Sesame oil

Directions

SHRIMP MARINADE

DRESSING

Mix the marinade ingredients in a small bowl and add shrimp. Blanch the noodles, rinse under cool water and sprinkle with sesame seed oil, toss, and set aside. (You may want to trim noodles with scissors to about 4 inches in length, to make serving easier.) Blanch whole snow peas and set aside. Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and stir-fry until pink. Set aside.

DRESSING: In a blender or food processor, mix ginger, garlic, egg yolk, egg white, and lemon. Slowly drizzle in oil. Mix in soy and cream. Set aside. Toss noodles, shrimps, and snow peas. Mix in dressing to tastee. Garnish with scallions and coriander. Serve at room temperature.

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