DRESSING:

2/3 c. rice wine vinegar
1/4 c. soy sauce
1/4 c. vegetable oil
4 tbsp. sugar or honey
1 tsp. dry mustard
2 cloves garlic, minced
1 tsp. fresh ginger, grated

SALAD:

1 lb. bean sprouts, fresh
14 oz. dried chuka sota noodles
1/4 c. oriental sesame oil
2 lbs. cooked salad shrimp
3 lg. cucumbers, peeled, sliced
6 green onions, sliced
1 c. celery, chopped
1 c. bell pepper, chopped

Cook and drain noodles, refresh in cold water. Place in large bowl, toss with 1/4 cup sesame oil. Add all the vegetables to the noodles. Drizzle with dressing. Toss gently. Serve on red lettuce leaves and decorate with parsley and nasturtiums.