Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DRESSING-----
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.
