DRESSING:

2/3 c. rice wine vinegar
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. sugar
1 tsp. dry mustard
Pinch of cayenne pepper

SALAD:

1 lb. fresh bean sprouts
14 oz. dried chuka soba noodles
1/4 c. oriental sesame oil
2 lbs. cooked bay shrimp
3 lg. cucumbers, peeled, halved, thinly sliced
6 green onions, sliced
Red cabbage leaves

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: 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. Serves 12 on cabbage leaves.