Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. **DRESSING**

  3. 2/3 cup rice wine vinegar

  4. 1/4 cup soy sauce

  5. 1/4 cup vegetable oil

  6. 3 tablespoons sugar

  7. 1 teaspoon dry mustard

  8. 1 pinch cayenne pepper

  9. **SALAD**

  10. 1 pound fresh bean sprouts

  11. 14 ounces dried chuka soba noodles

  12. 1/4 cup oriental sesame oil

  13. 2 pounds cooked bay shrimp

  14. 3 large cucumbers peeled -- halved and thinly

  15. -- sliced 6 green onions -- sliced

  16. red cabbage leaves

Instructions Jump to Ingredients ↑

  1. 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).

  2. 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.


Send feedback