Japanese Noodle, Shrimp and Cucumber Salad Recipe

Name: Japanese Noodle, Shrimp and Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup rice vinegar; 1/4 cup soy sauce, tamari; 1/4 cup vegetable oil; 3 tablespoons sugar; 1 teaspoon dry mustard; 1 pinch cayenne pepper; 1 pound mung bean sprouts; 14 ounces noodles dried chuka soba; 1/4 cup sesame oil; 2 pounds shrimp, cooked; 3 large cucumbers peeled, halved, thinly sliced; 6 each scallions, spring or green onions sliced; 1 x red cabbage leaves

Servings: persons

⅔ cup rice vinegar
1/4 cup soy sauce, tamari
1/4 cup vegetable oil
3 tablespoons sugar
1 teaspoon dry mustard
1 pinch cayenne pepper
1 pound mung bean sprouts
14 ounces noodles dried chuka soba
1/4 cup sesame oil
2 pounds shrimp, cooked
3 large cucumbers peeled, halved, thinly sliced
6 each scallions, spring or green onions sliced
1 x red cabbage leaves

1
For DRESSING:
2
Whisk together vinegar, soy sauce, oil, sugar and mustard in small bowl.
3
Season with cayenne pepper.
4
(Can be prepared 1 day ahead.
5
Cover and leave at room temperature).
6
For SALAD:
7
Blanch bean sprouts in boiling water 30 seconds.
8
Drain and refresh in cold water.
9
Drain.
10
Bring large pot of salted water to boil.
11
Add noodles and boil until tender, stirring occasionally, about 3 minutes.
12
Drain noodles.
13
Refresh in cold water.
14
Drain and place in large bowl.
15
Add sesame oil and toss to coat.
16
(Can be prepared up to 6 hours ahead.
17
Cover and refrigerate bean sprouts and oriental noodles separately.)
18
Add bean sprouts, shrimp, cucumbers and onions to noodles.
19
Drizzle with dressing.
20
Toss gently to combine.
21
Line platter with cabbage leaves and mound salad in center.

997

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ⅔ cup rice vinegar, 1/4 cup soy sauce, tamari, 1/4 cup vegetable oil, 3 tablespoons sugar, and more.

Yes, Japanese Noodle, Shrimp and Cucumber Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Japanese Noodle, Shrimp and Cucumber Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions