Categories: Pasta, Salads 
      Yield: 4 servings 
  
      1 lb Precooked Shanghai noodles 
      1    Dash sesame oil for noodles 
    1/2 lb Snow peas 
    1/2 lb Shrimp, shelled deveined 
      2 tb Coriander, chopped 
      2 tb Scallions, minced 
      1 tb Oil 
 
------------------------------SHRIMP MARINADE------------------------------ 
      1 ts Salt 
    1/4 ts White Pepper 
    1/2 ts Chinese cooking wine 
 
----------------------------------DRESSING---------------------------------- 
      3 tb Fresh ginger, grated 
      1    Small garlic clove, crushed 
      1    Egg yolk 
      1 ts Egg white 
      2 ts Lemon juice 
    2/3 c  Vegetable oil (not olive) 
  1 1/2 ts Soy sauce 
  2 1/2 tb Sesame oil 
      1 tb 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 
  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.