Title: Chinese Pasta Salad with Creamy Ginger Dressin
Categories: Pasta Salad
Yield: 4 Servings
| 1 | lb | Precooked Shanghai noodles |
| 1 | | Dash sesame oil for noodles |
| 1/2 | lb | Snow peas |
| 1/2 | lb | Shrimp, shelled deveined |
| 2 | tb | Coriander, chopped |
| 2 | tb | Scallions, minced |
| 1 | tb | Oil |
| SHRIMP MARINADE |
| 1 | ts | Salt |
| 1/4 | ts | White Pepper |
| 1/2 | ts | Chinese cooking wine |
| DRESSING |
| 3 | tb | Fresh ginger, grated |
| 1 | | Small garlic clove, crushed |
| 1 | | Egg yolk |
| 1 | ts | Egg white |
| 2 | ts | Lemon juice |
| 2/3 | c | Vegetable oil (not olive) |
| 1 1/2 | ts | Soy sauce |
| 2 1/2 | tb | Sesame oil |
| 1 | tb | Cream |
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.