Chinese Pasta Salad With Creamy Ginger Dressing

Chinese pasta salad starts with Shanghai noodles that are blanched and tossed with sesame oil for added flavor. Creamy ginger dressing is then created by blending grated fresh ginger, crushed garlic, egg yolk, egg white, and fresh lemon juice, vegetable oil, soy sauce, sesame oil and heavy cream. Shrimp are marinated in Chinese cooking wine, coarse salt and white pepper. Shrimp is stir-fried briefly to cook through. Pasta salad recipe is completed by combining Shanghai noodles with creamy ginger dressing, stir-fried shrimp, blanched snow peas, and garnish of fresh chopped cilantro and scallions.

Ingredients -

1 pound Precooked Shanghai Noodles, trimmed to 4” pieces
dash Sesame Oil for Noodles
1/2 pound Snow Peas
1/2 pound Shrimp, shelled deveined
2 tablespoons Coriander, chopped
2 tablespoons Scallions, minced
1 tablespoon Oil

Shrimp Marinade:
1 teaspoon Salt
1/4 teaspoon White Pepper
1/2 teaspoon Chinese Cooking Wine

Creamy Ginger Dressing:
3 tablespoons Fresh Ginger, grated
1 Small Garlic clove, crushed
1 Egg Yolk
1 teaspoon Egg White
2 teaspoons Lemon Juice
2/3 cup Vegetable Oil (not olive)
1-1/2 teaspoons Soy Sauce
2-1/2 tablespoons Sesame Oil
1 tablespoon Heavy Cream

Preparation:

Creamy Ginger Dressing:
1. In a blender or food processor, mix grated fresh ginger, crushed garlic, egg yolk, egg white, and lemon juice.

2. Slowly drizzle in vegetable oil.

3. Mix in soy sauce, sesame oil, and heavy cream.

4. Set aside.

Shrimp Marinade:
1. Combine salt, white pepper, Chinese cooking wine in a small bowl.

2. Add shrimp to marinade. Marinate 20 minutes.

Pasta Salad:
1. Meanwhile, blanch the noodles and rinse under cold water

2. Sprinkle noodles with sesame seed oil, toss, and set aside.

3. Blanch whole snow peas and set aside.

4. Heat wok over medium high heat.

5. Add 1-tablespoon vegetable oil to wok.