Title: Japanese Noodle, Shrimp and Cucumber Salad
Categories: Salad Asian
Yield: 12 Servings
| DRESSING |
| 2/3 | c | Rice wine vinegar |
| 1/4 | c | Soy sauce |
| 1/4 | c | Vegetable oil |
| 3 | tb | Sugar |
| 1 | ts | Dry mustard |
| 1 | pn | Cayenne pepper |
| SALAD |
| 1 | lb | Fresh bean sprouts |
| 14 | oz | Dried chuka soba noodles |
| 1/4 | c | Oriental sesame oil |
| 2 | lb | Cooked bay shrimp |
| 3 | lg | Cucumbers; peeled halved, thinly sliced |
| 6 | | Green onions; sliced |
| | | Red cabbage leaves |
For DRESSING: Whisk together vinegar, soy sauce, oil, sugar and mustard in
small bowl. Season with cayenne pepper. (Can be prepared 1 day ahead.
Cover and leave at room temperature). For SALAD: Blanch bean sprouts in
boiling water 30 seconds. Drain and refresh in cold water. Drain. Bring
large pot of salted water to boil. Add noodles and boil until tender,
stirring occasionally, about 3 minutes. Drain noodles. Refresh in cold
water. Drain and place in large bowl. Add sesame oil and toss to coat.
(Can be prepared up to 6 hours ahead. Cover and refrigerate bean sprouts
and oriental noodles separately.) Add bean sprouts, shrimp, cucumbers and
onions to noodles. Drizzle with dressing. Toss gently to combine. Line
platter with cabbage leaves and mound salad in center.