Recipe - Pasta Salad With Creamy Ginger Dressing

1 pound Precooked shanghai noodles
One half pound Snow peas
2 tablespoon Coriander, chopped
1 tablespoon Oil
1 teaspoon Salt
One half teaspoon Chinese cooking wine
3 tablespoon Fresh ginger, grated
1 Egg yolk
2 teaspoon Lemon juice
1 One half teaspoon Soy sauce
1 tablespoon Cream
1 Dash sesame oil for noodles
One half pound Shrimp, shelled deveined
2 tablespoon Scallions, minced
shrimp marinade
One fourth teaspoon White pepper
dressing
1 Small garlic clove, crushed
1 teaspoon Egg white
2/3 cup Vegetable oil (not olive)
2 One half tablespoon Sesame oil

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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip