Chinese Pasta Salad With Creamy Ginger Dressing

Recipe by WaterMelon
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb precooked shanghai noodles
  • 1
    dash sesame oil (for noodles)
  • 12
  • 12
    lb shrimp, shelled deveined
  • 2
    tablespoons coriander, chopped ((cilantro)
  • 2
    tablespoons scallions, minced
  • 1
    tablespoon oil
  • 1
    teaspoon salt
  • 14
    teaspoon white pepper
  • 12
    teaspoon Chinese wine
  • Dressing
  • 3
    tablespoons fresh ginger, grated
  • 1
    garlic clove, crushed
  • 1
    egg yolk
  • 1
    teaspoon egg white
  • 2
    teaspoons lemon juice
  • 23
    cup vegetable oil (not olive)
  • 1 12
    teaspoons soy sauce
  • 2 12
    tablespoons sesame oil
  • 1
    tablespoon cream
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DIRECTIONS

  • 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 taste.
  • Garnish with scallions and coriander.
  • Serve at room temperature.
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