Japanese Noodle, Shrimp and Cucumber Salad

Title:
Japanese Noodle, Shrimp and Cucumber Salad

Yield:
12 Servings

Categories:
Salads,
Asian




Ingredients:




----------------------------------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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini