Japanese Noodle~ Shrimp & Cucumber Salad Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
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 ounce: Dried chuka soba noodles,
1/4 cup: Oriental sesame oil,
2 lbs: Cooked bay shrimp,
3 large: Cucumbers, peeled halved, thinly sliced
6: Green onions, sliced
Red cabbage leaves,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp