Chinese Pasta Salad with Creamy Ginger Dressing

Ready in 1h

Try this Chinese Pasta Salad with Creamy Ginger Dressing recipe, or contribute your own.


1 1/2 ts Soy sauce
1/2 ts Chinese cooking wine
1 ts Salt
2 1/2 tb Sesame oil
2 ts Lemon juice
1 Dash sesame oil for noodles
3 tb Fresh ginger, grated
1 Egg yolk
2/3 c Vegetable oil (not olive)
1/2 lb Snow peas
2 tb Scallions, minced
1/4 ts White pepper
2 tb Coriander, chopped
1 tb Vegetable oil
1 Small garlic clove, crushed
1 tb Cream
1 lb Precooked Shanghai noodles
1 ts Egg white
1/2 lb Shrimp, shelled deveined

Original recipe makes 4 Servings



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.

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