Japanese noodle, shrimp and cucumber salad Recipe

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Japanese noodle, shrimp and cucumber salad

Artist:	_	Yield:	12
Categories:	Asian, Chinese, Ethnic, Japanese, Pastas & Noodles, Salads, Seafood, Shrimp	Rating:	0
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Ingredients:

		Karen Mintzias
		DRESSING
2/3	cup	Rice wine vinegar
1/4	cup	Soy sauce
1/4	cup	Vegetable oil
3	tbsp	Sugar
1	tsp	Dry mustard
1	pinch	Cayenne pepper
		SALAD
1	lbs	Fresh bean sprouts
14	oz	Dried chuka soba noodles
1/4	cup	Oriental sesame oil
2	lbs	Cooked bay shrimp
3	large	Cucumbers
		- peeled, halved
		- and thinly sliced
6		Green onions, sliced
		Red cabbage leaves

Procedures:

1	For dressing: whisk together vinegar, soy sauce, oil, sugar and mustard in small bowl.
2	Season with cayenne pepper.
3	(can be prepared 1 day ahead.
4	Cover and leave at room temperature).
5	For salad: blanch bean sprouts in boiling water 30 seconds.
6	Drain and refresh in cold water.
7	Drain.
8	Bring large pot of salted water to boil.
9	Add noodles and boil until tender, stirring occasionally, about 3 minutes.
10	Drain noodles.
11	Refresh in cold water.
12	Drain and place in large bowl.
13	Add sesame oil and toss to coat.
14	(can be prepared up to 6 hours ahead.
15	Cover and refrigerate bean sprouts and oriental noodles separately).
16	Add bean sprouts, shrimp, cucumbers and onions to noodles.
17	Drizzle with dressing.
18	Toss gently to combine.
19	Line platter with cabbage leaves and mound salad in center