Chinese Pasta Salad With Creamy Ginger Dressing

"I just 'adopted' this recipe from the 'orphaned' recipe list - will be making and tweaking this soon. Sounds like a lovely recipe."
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Ready In:


  • 1 lb precooked shanghai noodles
  • 1 dash sesame oil (for noodles)
  • 12 lb snow peas
  • 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


  • 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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  1. Magpie63
    I just made the dressing part of this recipe to use on a green salad served with grilled salmon. I added a little more cream to thin it out some, and only used a tablespoon of sesame oil. Also added a little salt. It was absolutely delicious!


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