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Japanese Noodle, Shrimp and Cucumber Salad

 

37

Yield

12

servings

Prep

20

min

Cook

?

Ready

30

min

Trans-fat Free
 

Ingredients

Dressing
cup rice vinegar
¼ cup soy sauce, tamari
¼ cup vegetable oil
3 tablespoons sugar
1 teaspoon dry mustard
1 pinch cayenne pepper
*
Salad
1 pound mung bean sprouts
14 ounces noodles
dried chuka soba
¼ cup sesame oil
2 pounds shrimp, cooked
3 large cucumbers
peeled, halved, thinly sliced
6 each scallions, spring or green onions
sliced
1 x 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 245g (8.6 oz)
Amount per Serving
Calories 26245% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 154mg 51%
Sodium 479mg 20%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 6%
Sugars g
Protein 46g
Vitamin A 6% Vitamin C 19%
Calcium 8% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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