Categories: Salads, Asian 
      Yield: 12 servings 
  
----------------------------------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 
 
-----------------------------------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.