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Categories:
bean sprouts shrimp cucumber fresh ginger scallions fresh cilantro sherry rice vinegar sesame oil soy sauce hot chili oil buckwheat noodle
Viewed: 36 - Published at: 6 years agoIngredients
- 1 cup mung bean sprouts
- 34 lb medium raw shrimp
- 1 cup cucumber, peeled seeded sliced
- 1 teaspoon fresh ginger, minced
- 2 scallions, minced
- 2 teaspoons fresh cilantro, minced
- 1 tablespoon dry sherry
- 2 tablespoons rice vinegar
- 13 cup sesame oil
- 1 teaspoon soy sauce
- 14 teaspoon hot chili oil
- 12 lb buckwheat noodle, cooked drained rinsed in cold water (soba)
Method
- Bring a quart of water to a boil.
- Drop in the bean sprouts.
- When the water returns to the boil, remove the sprouts with a slotted spoon, drain them and set aside.
- Add the shrimp to the boiling water.
- When the water returns to a full boil, the shrimp will have turned pink.
- Remove shrimp and drain.
- As soon as the shrimp are cool enough to handle, shell, devein and slice them in half lengthwise.
- Combine shrimp, bean sprouts and cucumbers and mix with ginger, scallions, coriander, sherry, vinegar, sesame oil, soy sauce and hot chili oil.
- Place cooled, drained noodles in a bowl, toss with the shrimp mixture and serve.
- Can also be made the day before and served chilled.
