Recipe - Chinese Pasta Salad With Creamy Ginger Dressing

1 pound Precooked Shanghai noodles
1 Dash sesame oil for noodles
One half pound Snow peas
One half pound Shrimp, shelled deveined
2 tablespoon Coriander, chopped
2 tablespoon Scallions, minced
1 tablespoon Oil

SHRIMP MARINADE
1 teaspoon Salt
One fourth teaspoon White Pepper
One half teaspoon Chinese cooking wine

DRESSING
3 tablespoon Fresh ginger, grated
1 Small garlic clove, crushed
1 Egg yolk
1 teaspoon Egg white
2 teaspoon Lemon juice
2/3 cup Vegetable oil (not olive)
1 One half teaspoon Soy sauce
2 One half tablespoon 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
stirfry 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini