Chinese pasta salad with creamy ginger dressin

4 servings

Ingredients

QuantityIngredient
1poundsPrecooked Shanghai noodles
1eachDash sesame oil for noodles
½poundsSnow peas
½poundsShrimp, shelled deveined
1teaspoonSalt
¼teaspoonWhite Pepper
3tablespoonsFresh ginger, grated
1eachSmall garlic clove, crushed
1eachEgg yolk
1teaspoonEgg white
2teaspoonsLemon juice
2tablespoonsCoriander, chopped
2tablespoonsScallions, minced
1tablespoonOil
½teaspoonChinese cooking wine
cupVegetable oil (not olive)
teaspoonSoy sauce
tablespoonSesame oil
1tablespoonCream

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.