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