Chinese Pasta Salad With Creamy Ginger Dressing

Ingredients

110 gr precooked shanghai noodles
1 ml sesame oil for noodles
190 gr snow peas
120 gr shrimp
12 gr coriander
2 scallions
16 ml oil
3 gr salt
1 gr pepper
2 ml chinese cooking wine
45 gr ginger
1 garlic clove
1 egg yolk
5 gr egg
10 ml lemon juice
160 ml vegetable oil
7 ml soy sauce
38 ml sesame oil
16 ml cream

Instructions

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 10 cm 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.