Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***DRESSING***
     2/3           cup  rice wine vinegar
     1/4           cup  soy sauce
     1/4           cup  vegetable oil
  3        tablespoons  sugar
  1           teaspoon  dry mustard
  1              pinch  cayenne pepper
                        ***SALAD***
  1              pound  fresh bean sprouts
  14            ounces  dried chuka soba noodles
     1/4           cup  oriental sesame oil
  2             pounds  cooked bay shrimp
  3              large  cucumbers peeled -- halved and thinly
                        -- sliced
  6                     green onions -- sliced
                        red cabbage leaves

Preparation:

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.

Nutritional Information:

60 Calories (kcal); 5g Total Fat; (65% calories from fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; 344mg Sodium