Servings: 4

INGREDIENTS:

• 1 lb Precooked Shanghai noodles
• Dash of sesame oil for noodles
• 1/2 lb Snow peas
• 1/2 lb Shrimp, shelled and deveined
• 2 Tbs Chopped coriander
• 2 Tbs Minced scallions
• 1 Tbs Oil
• Shrimp Marinade:
  • 1 tsp Salt
  • 1/4 tsp White pepper
  • 1/2 tsp Chinese cooking wine
• Dressing:
  • 3 Tbs Fresh ginger, grated
  • 1 Small garlic clove, crushed
  • 1 Egg yolk
  • 1 tsp Egg white
  • 2 tsp Lemon juice
  • 2/3 cup Vegetable oil (not olive oil)
  • 1 1/2 tsp Soy sauce
  • 2 1/2 Tbs Sesame oil
  • 1 Tbs Cream

INSTRUCTIONS:

1. In a small bowl, mix together the ingredients for the shrimp marinade. Add the shrimp and let them marinate for a few minutes.
2. Blanch the precooked Shanghai noodles in boiling water. Rinse under cool water and toss with a dash of sesame oil. Set aside. You can trim the noodles to about 4 inches in length if desired.
3. Blanch the snow peas in boiling water until they turn bright green. Drain and set aside.
4. Heat a wok or large skillet and add 1 tablespoon of oil. Once the oil is hot, add the marinated shrimp and stir-fry until they turn pink. Remove the shrimp from the wok and set aside.
5. In a blender or food processor, combine the grated ginger, crushed garlic, egg yolk, egg white, and lemon juice. Slowly drizzle in the vegetable oil while blending until well mixed.
6. Add soy sauce, sesame oil, and cream to the dressing mixture. Set aside.
7. In a large mixing bowl, toss together the cooked noodles, shrimp, and snow peas.
8. Pour the dressing over the noodle mixture, and toss until everything is well coated. Adjust the amount of dressing to your taste.
9. Garnish the salad with minced scallions and chopped coriander.
10. Serve the Shanghai Noodle Salad at room temperature.

Here are some variations you can try for the Shanghai Noodle Salad:

1. Vegetarian: Omit the shrimp and add more vegetables like sliced bell peppers, shredded carrots, and bean sprouts. You can also add tofu or tempeh for protein.
2. Spicy Thai: Add sliced Thai chili peppers or red pepper flakes to the dressing for a spicy kick. Garnish with chopped peanuts and fresh cilantro.
3. Teriyaki Chicken: Marinate chicken breast in teriyaki sauce before grilling or pan-frying. Slice the cooked chicken and add it to the salad along with the noodles and vegetables. Drizzle with teriyaki sauce or a sesame-ginger dressing.
4. Sesame Ginger Beef: Substitute the shrimp with thinly sliced beef steak. Marinate the beef in a mixture of soy sauce, ginger, garlic, sesame oil, and a touch of sugar. Stir-fry the beef until cooked and add it to the salad.
5. Citrus Shrimp: Marinate the shrimp in a mixture of orange juice, lime juice, honey, soy sauce, and minced garlic before cooking. Serve the citrus-infused shrimp over the noodles and vegetables. Garnish with fresh cilantro and lime wedges.
6. Soy-Glazed Salmon: Instead of shrimp, use grilled or baked salmon fillets. Brush the salmon with a soy glaze made of soy sauce, honey, ginger, and garlic. Break the cooked salmon into flakes and toss it with the noodles and vegetables.