JAPANESE NOODLE~ SHRIMP & CUCUMBER SALAD

• ----------------------SALAD--------------------------------
• 1 lb Fresh bean sprouts
• 1 4 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.