|Water||1 Cup (16 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Prepared hot mustard||2 Teaspoon|
|Italian light olive oil||3 Tablespoon (Italian)|
|Ground ginger||1⁄2 Teaspoon|
|Cooked shrimp||2 Cup (32 tbs), peeled and deveined|
|Bean sprouts||1⁄2 Pound|
|Cucumbers||3 Small, peeled and slices|
|Hard-cooked eggs||4 , sliced|
|Lemon slices||3 (For Garnish)|
In a large pan, boil about six quarts of water.
Stir in the noodles, salt and oil.
Stir the noodles gently to prevent them from sticking to each other and to the pan.
Boil over high heat, stirring occasionally, until the pasta is soft but al dente, according to package directions.
Immediately drain into a colander.
Run cold water over the pasta to stop the cooking.
Combine the dressing ingredients in a separate bowl.
To assemble, cover a serving platter with the bean sprouts.
Spread the noodles over the sprouts.
Arrange the shrimp, cucumbers and eggs over the noodles.
Pour the dressing over the salad.
Garnish with the sliced lemon and serve.
This is a very refreshing Japanese-style salad.