2 tbsp. sesame seeds
4 oz. Chuka Soba noodles or spaghetti
Boiling salted water
1 tbsp. sesame oil
6 oz. (2 1/2 c.) bean sprouts
1 1/2 c. cooked chicken, cut into bite-size pieces
1 sm. cucumber, peeled and thinly sliced
1/3 lb. med. size shrimp, cooked, shelled, and deveined
1/2 c. sliced green onion

Prepare salad dressing and set aside. In a small frying pan over low heat, cook sesame seeds until golden, about 2 minutes. Drop Chuka Soba noodles in large pot of boiling salted water.

When water returns to full boil and noodles float to the top, cook for 2 minutes. Drain, rinse with cold water, drain again. Toss noodles with sesame oil, then chill. Cook bean sprouts in large pot of boiling water for 30 seconds. Drain, rinse with cold water, drain again; chill.

SWEET AND SOUR DRESSING:

2 tbsp. soy sauce
1/3 c. rice wine vinegar or 3 tbsp. white wine vinegar
2 tbsp. sugar
1/4 tsp. dry mustard
Dash of red pepper

Blend all ingredients in bowl.

To serve, place noodles on a serving platter. Arrange bean sprouts, chicken, cucumber, and shrimp on top of noodles. Sprinkle with green onions and sesame seeds. Drizzle dressing over salad and toss until well blended. Serves 6.