Chinese Pasta Salad With Creamy Ginger Dressing

Recipe Ingredients

1 lb	454g / 16oz	Precooked shanghai noodles
1		Sesame oil for noodles
1/2 lb	227g / 8oz	Snow peas
1/2 lb	227g / 8oz	Shrimp - shelled deveined
2 tablespoons	30ml	Coriander - chopped
2 tablespoons	30ml	Scallions - minced
1 tablespoon	15ml	Oil
		Shrimp Marinade
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	White pepper
1/2 teaspoon	2.5ml	Chinese cooking wine
		Dressing
3 tablespoons	45ml	Fresh ginger - grated
1 tablespoon	15ml	Garlic clove - crushed (small)
1		Egg yolk
1 teaspoon	5ml	Egg white
2 teaspoons	10ml	Lemon juice
2/3 cup	157ml	Vegetable oil - (not olive)
1 1/2 teaspoons	7.5ml	Soy sauce
2 1/2 tablespoons	37ml	Sesame oil
1 tablespoon	15ml	Cream

Recipe Instructions

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.

Source:
Amy Lampert

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