*  Exported from  MasterCook  *
 
                 JAPANESE NOODLE, SHRIMP AND CUCUMBER SALAD
 
 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.
  
 
 
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