Recipe of Chinese pasta salad

   1 1/2  cups          Snow peas
 250      grams         Rice vermicelli
                        Red pepper sliced thin
     1/2  each          English cucumber sliced thin
   6      ounces        Cooked shrimp
 130      grams         Crabmeat
   1      tablespoon    Fine chopped fresh ginger
   1      each          Chopped garlic clove
   2      tablespoons   Sesame oil
     1/2  teaspoon      Black pepper
   1 1/2  teaspoons     Salt
   2      tablespoons   Lemon juice
   3      teaspoons     Vegetable oil
   1      teaspoon      Red wine vinegar

Wash and trim snow peas.  Place them in a bowl and pour in enough boiling water to cover them.  Let stand 10 minutes; drain and set aside. Cook the noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander, rinse with cold water and set aside.  In large bowl, combine noodles, snow peas, red pepper, cucumber, shrimp and crabmeat. In a small bowl, combine ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and vinegar.  Pour this dressing over the other ingredients and mix thoroughly. Chill before serving.

Chinese Pasta Salad with Creamy Ginger Dressing

   1      pound         Precooked shanghai noodles
   1      each          Dash sesame oil for noodles
     1/2  pound         Snow peas
     1/2  pound         Shrimp -- shelled deveined
   2      tablespoons   Coriander -- chopped
   2      tablespoons   Scallions -- minced
   1      tablespoon    Oil
                        ------shrimp marinade-------
   1      teaspoon      Salt
     1/4  teaspoon      White pepper
     1/2  teaspoon      Chinese cooking wine
                        ----------dressing----------
   3      tablespoons   Fresh ginger -- grated
   1      each          Small garlic clove -- crushed
   1      each          Egg yolk
   1      teaspoon      Egg white
   2      teaspoons     Lemon juice
     2/3  cup           Vegetable oil (not olive)
   1 1/2  teaspoons     Soy sauce
   2 1/2  tablespoons   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 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 taste.
Garnish with scallions and coriander. Serve at room temperature.

Cilantro Slaw

   1      Small         Head Of Cabbage -- finely shredded
   1      Small         Onion -- minced
   2      Tablespoons   Fresh Cilantro -- minced
   1                    European Cucumber -- about 1 pound

                        Lime And Garlic Dressing:
     
     1/2  Cup           Salad Oil
     1/3  Cup           Lime Juice
   2      Cloves        Fresh Garlic -- minced, or pressed

Mix cabbage, onion, and cilantro.  Peel and seed cucumber; cut into
3-inch-long sticks.  (At this point, you may cover and refrigerate cabbage mixture and cucumber separately for up to 1 day.)

Dressing:  Whisk together 1/2 cup salad oil, 1/3 cup lime juice, and 2
cloves of minced or pressed garlic.  If made ahead, cover and refrigerate for up to 2 days; stir to reblend before using. Stir dressing into cabbage mixture; pile into a bowl or onto a platter. Garnish with cucumber; season to taste with salt and pepper.