Ingredients

• ¼ cup vegetable oil
• 3 tablespoon sugar
• 1 teaspoon dry mustard
• 1 pinch cayenne pepper
• For the salad -
• 1 pound fresh bean sprouts
• 14 oz dried chuka soba noodles
• ¼ cup oriental sesame oil
• 2 pound cooked bay shrimp
• 3 large cucumbers (peeled, halved, thinly sliced)
• 6 green onions (sliced)
• Red cabbage leaves

Directions

• Directions
• For the 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 the 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.