Title: Japanese noodle, shrimp and cucumber salad
 Categories: Salads, Asian
      Yield: 12 Servings
 
MMMMM--------------------------DRESSING-------------------------------
    2/3 c  Rice wine vinegar
    1/4 c  Soy sauce
    1/4 c  Vegetable oil
      3 tb Sugar
      1 ts Dry mustard
      1 pn Cayenne pepper

MMMMM---------------------------SALAD--------------------------------
      1 lb Fresh bean sprouts
     14 oz Dried chuka soba noodles
    1/4 c  Oriental sesame oil
      2 lb Cooked bay shrimp
      3 lg Cucumbers; peeled
           - halved, thinly sliced
      6    Green onions; sliced
           Red cabbage leaves
 
  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.