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Japanese noodle, shrimp and cucumber salad
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| Artist: |
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| Categories: |
Asian, Chinese, Ethnic, Japanese, Pastas & Noodles, Salads, Seafood, Shrimp |
| Yield: |
12 |
| 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 |
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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 |
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