Japanese Noodle, Shrimp and Cucumber Salad

Ingredients

• •Dressing:
• •2/3 cup rice wine vinegar
• •1/4 cup soy sauce
• •1/4 cup vegetable oil
• •3 tablespoons sugar
• •1 teaspoon dry mustard
• •1 pinch cayenne pepper
• •salad:
• •1 pound fresh bean sprouts
• •14 ounces dried chuka soba noodles
• •1/4 cup oriental sesame oil
• •2 pounds cooked bay shrimp
• •3 large cucumbers – peeled, halved, thinly sliced
• •6 green onions -- sliced
• •Red cabbage leaves

Directions

1. 1To make the dressing, whisk together vinegar, soy sauce, oil, sugar and mustard in a small bowl. Season it with cayenne pepper. Cover and leave at room temperature.
2. 2To make the salad, blanch bean sprouts in boiling water 30 seconds. Drain and refresh in cold water. Drain.
3. 3Bring large pot of salted water to boil. Add noodles and boil until tender, stirring occasionally, about 3 minutes. Drai noodles. Refresh in cold water. Drain and place in large bowl.
4. 4Add sesame oil and toss to coat.
5. 5Cover and refrigerate bean sprouts and oriental noodles separately.
6. 6Add bean sprouts, shrimp, cucumbers and onions to noodles. Drizzle with dressing. Toss gently to combine.
7. 7Line platter with cabbage leaves and mound salad in center.