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How To make Chinese Pasta Salad with Creamy Ginger Dressing
1 lb Precooked shanghai noodles
1 ea 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
1 x
shrimp marinade:
1 ts Salt
1/4 ts White pepper
1/2 ts Chinese cooking wine
1 x dressing:
3 tb Fresh ginger, grated
1 ea Small garlic clove, crushed
1 ea 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.
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Asian Pasta Salad with Ginger Turmeric Dressing
This Asian Pasta Salad is tossed in a ginger almond turmeric dressing and goes great with some crispy tofu or grilled shrimp for a meatless meal.
Grab the recipe at
Nutritional information available
Noodle Salad with an AMAZING Miso Dressing!
My Winter noodle salad is a filling, nutritious and energizing lunch, perfect for any time of the year.
I also show you how to make a super simple but MEGA tasty Miso Dressing.
Even though this is a cold noodle salad, the miso dressing with red pepper flakes and ginger make it feel comforting and satisfying.
Full Winter noodle salad with miso dressing Recipe Here:
This Winter Noodle Salad is from my New Book Seriously Good Salads which is OUT NOW! Click one of the links below to grab yourself a copy
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Ingredients for the Noodle Salad:
• 8oz (227g) dried fine egg noodles
• 4 oz (113g) tenderstem broccoli, ends trimmed
• 1 tbsp sesame oil
• 1 head of spring greens (leafy green cabbage), sliced into thin strips
• 2 medium carrots, peeled and spiralized
• 1 red bell pepper, deseeded and sliced
• 1 small cucumber, spiralized
• 1/3 cup (6g) chopped cilantro
• 1 tsp mixed black and white sesame seeds
Miso dressing:
• 2 tbsp white miso paste
• 2 tbsp olive oil
• 1 tbsp Chinese rice vinegar
• 1 tbsp lemon juice
• 2 tbsp honey
• 1 clove garlic, peeled and minced
• 1 tsp minced ginger
• ¼ tsp freshly ground black pepper
• ½ tsp red pepper flakes
#seriouslygoodsalad #recipes #salads
I can't believe HOW TASTY this quick Veggie Pasta Salad Recipe is!
LEARN HOW TO MAKE THE MOST TASTY + FAST VEGETABLE PASTA SALAD EVER!
LAY HO MA! I love pasta not only because they are delicious, but also so versatile. Join me in this episode and learn how to make a quick vegetable pasta salad recipe right at home. Let's begin
PASTA SALAD INGREDIENTS:
300g asparagus
1/2lb pasta
40g parsley
350g cherry tomatoes
1/4 red onion
1 cup canned chickpeas
200g artichoke
DRESSING INGREDIENTS:
2 tsp salt
generous pinch dried oregano
pepper to taste
3 tbsp lemon juice
2 tbsp dijon mustard
1/4 cup olive oil
Directions:
1. Bring a pot of water to boil for the pasta
2. Break off the woody ends of the asparagus and chop them into bite sized pieces (save the woody ends for stocks or soups)
3. Cook the pasta to package instructions and stir the pasta occasionally. 2min before the pasta is done, add in the asparagus
4. Boil for 4min (the asparagus will bring down the temperature)
5. Strain out the pasta and asparagus and transfer to an ice bath
6. Finely chop the parsley, halve the tomatoes, thinly slice the red onion and place in a large mixing bowl
7. Strain out the pasta and asparagus and add to the salad
8. Add the chickpeas and artichoke
9. Shake the dressing ingredients together in a jar to combine
10. Pour half the dressing onto the salad, toss, and taste. Add more dressing if you'd like or plate the salad and serve with the dressing on the side
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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DIY Japanese Roasted Sesame Seed Dressing - a must try salad dressing!
This is our version of Japanese salad dressing.
Easy procedure!
Just two steps, durugin at haluin! (grind and mix)
MMmmm sarap!
Ingredients:
6 Tbsp Roasted Sesame seed
4 Tbsp Mayonnaise
1 Tbsp Rice wine vinegar
1 Tbsp Soy sauce
2 Tbsp Sugar
1 Tbsp Sesame oil
Credits--
Music Used:
Glitter Blast by Kevin MacLeod
Link:
License:
Fun Guitar and Ukulele by Joel Thomas Hunger
Creamy Avocado Dressing
Creamy Avocado Dressing is what you make when you want a creamy salad dressing without the guilt of mayonnaise or tons of oil! Like a cross between pourable Guacamole and Avocado Dipping Sauce, this healthy creamy dressing works with leafy greens or sturdier vegetables like green beans.
PRINT RECIPE: