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Recipe for :

Japanese Noodle, Shrimp and Cucumber Salad

This is one of the recipes from Mrs Susie. If you want to find out more about her have a look at her biography page which she has written. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe.

Send any questions you have to Mrs Susie - click here.


2/3 c Rice wine vinegar
1/4 c Soy sauce
1/4 c Vegetable oil
3 tb Sugar
1 ts Dry mustard
1 pinch Cayenne pepper

1 lb Fresh bean sprouts
14 oz Dried chuka soba noodles
1/4 c Oriental sesame oil
2 lb Cooked bay shrimp
3 lg. Cucumbers -- peeled, halved, thinly sliced
6 Green onions -- sliced
Red cabbage leaves



  • Whisk together vinegar, soy sauce, oil, sugar and mustard in a small bowl.
  • Season with cayenne pepper.
  • Can be prepared 1 day ahead. Cover and leave at room temperature


  • 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. Line platter with cabbage leaves and mound salad in center.

Serves 4

Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favor and get a good one. I think I paid $20 for mine but again that was 20 years ago".