Chinese Pasta Salad with Creamy Ginger Dressing

Yields:	4 servings
Rate this Recipe

	Preparation	25 minutes
	Cooking	20 minutes
	Ready In	45 minutes

Ingredients

1	pound	noodles	shanghai style, precooked
1	dash	sesame oil	for noodles
1/2	pound	snow pea pods
1/2	pound	shrimp	raw, shelled, deveined
2	tablespoons	coriander	chopped
2	tablespoons	scallions, spring or green onions	minced
1	tablespoon	vegetable oil
		---	Shrimp Marinade
1	teaspoon	salt
1/4	teaspoon	white pepper
1/2	teaspoon	rice wine	chinese style
		---	Dressing
3	tablespoons	ginger	fresh, grated
1	small	garlic clove	crushed
1	each	egg yolk
1	teaspoon	egg white
2	teaspoons	lemon juice
2/3	cup	vegan margarine	do not substitute olive oil
1 1/2	teaspoons	soy sauce
2 1/2	tablespoons	sesame oil
1	tablespoon	cream

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.

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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Member Review

Challah

Makes a really nice couple of loaves. The directions are easy to follow, nice because this was the first time I'd ever made this particular bread, and the results are lovely. The instructions call for five of the six cups of flour to be added; the last cup is to make the dough stiffer if need be and flour the board, I am assuming, since that is what you generally do in bread making.

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