A couple of weeks ago, some friends had a sushi party, where they made several types of sushi for a wonderful dinner. Thanks again, Bill and Barbara, for a fun, delicious dinner!
I brought a Japanese shrimp-noodle-cucumber salad I discovered last year and really enjoyed. It went over well 🙂 I used green onions from our garden in this dish.
Japanese Noodle, Shrimp and Cucumber Salad
2/3 cup rice wine vinegar
1/4 cup soy sauce
1/4 cup vegetable oil (I used peanut oil)
3 tbsp. sugar
1 tsp. dry mustard
1 pinch cayenne pepper
1 lb. fresh bean sprouts
14 oz. dried chuka soba noodles (I used spaghetti, broken in half)
1/4 cup toasted sesame oil
2 lb. cooked bay shrimp
3 large cucumbers, peeled, halved, seeded and thinly sliced
6 green onions, sliced
1 tbsp. black sesame seeds, for garnish
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).
Salad: Bring large pot of salted water to boil. Add noodles and boil until tender, stirring occasionally, about 3 minutes. Blanch bean sprouts in boiling water 30 seconds. Drain and refresh in cold water. Drain well.
Place noodles and sprouts in a large bowl. Add sesame oil and toss to coat. (Can be prepared up to 6 hours ahead. Cover and refrigerate bean sprouts and noodles separately.) Add bean sprouts, shrimp, cucumbers and onions to noodles. Drizzle with dressing. Toss gently to combine. Sprinkle with sesame seeds.