Recipe#25015

Title: JAPANESE NOODLE, SHRIMP AND CUCUMBER SALAD

Soar

2/3   c            Rice wine vinegar
     1/4   c            Soy sauce
     1/4   c            Vegetable oil
   3       tb           Sugar
   1       t            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.