Says Doug: "This is a good food for summer, where you want cold foods. You cut the scrambled eggs and cucumbers into very thin strips and eat them with chilled noodles. Delicious!"
8 oz. dried somen noodles
1 tbsp. sesame seed oil
1 lb. shrimp, shelled & deveined
1 tsp. oil
1 egg, beaten
1 Japanese cucumber, thinly sliced
Oriental Dressing (see below)
1 tbsp. sesame seed oil
1 lb. shrimp, shelled & deveined
1 tsp. oil
1 egg, beaten
1 Japanese cucumber, thinly sliced
Oriental Dressing (see below)
Cook noodles in boiling water 3 minutes, or until tender, stirring occasionally; drain. Place noodles in a large bowl and toss lightly with sesame oil; cover and refrigerate. Cook shrimp in boiling water for 2 minutes. Place in ice water, then pat dry and refrigerate.
In a small skillet heat oil, pour in egg and make a thin sheet of scrambled egg. Cut into strips. Arrange noodles, shrimp, egg and cucumber on serving platter. Accompany with Oriental Dressing.
ORIENTAL DRESSING:
1/4 c. rice vinegar
2 tbsp. shoyu
4 tsp. sesame oil
1 tsp. sugar
1/2 tsp. dry mustard
1 1/2 tsp. minced ginger
1/2 tsp. minced garlic
Combine all ingredients; mix well. Makes 1/2 cup.
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