Japanese Noodle, Shrimp and Cucumber Salad

Ready in 1 hour

Top-ranked recipe named "Japanese Noodle, Shrimp and Cucumber Salad"

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Try this Japanese Noodle, Shrimp and Cucumber Salad recipe, or contribute your own. "Asian" and "Salads" are two of the tags cooks chose for Japanese Noodle, Shrimp and Cucumber Salad.


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1/4 c Oriental sesame oil
1 ts Dry mustard
14 oz Dried chuka soba noodles
3 tb Sugar
Red cabbage leaves
1 pn Cayenne pepper
1 lb Fresh bean sprouts
1/4 c Vegetable oil
3 lg Cucumbers; peeled
1/4 c Soy sauce
6 Green onions; sliced
2/3 c Rice wine vinegar
2 lb bay shrimp; Cooked

Original recipe makes 12



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.

Calories Per Serving: 337 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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