Asian Shrimp and Pasta Salad

• 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)

1. Bring a quart of water to a boil.
2. Drop in the bean sprouts.
3. When the water returns to the boil, remove the sprouts with a slotted spoon, drain them and set aside.
4. Add the shrimp to the boiling water.
5. When the water returns to a full boil, the shrimp will have turned pink.
6. Remove shrimp and drain.
7. As soon as the shrimp are cool enough to handle, shell, devein and slice them in half lengthwise.
8. Combine shrimp, bean sprouts and cucumbers and mix with ginger, scallions, coriander, sherry, vinegar, sesame oil, soy sauce and hot chili oil.
9. Place cooled, drained noodles in a bowl, toss with the shrimp mixture and serve.
10. Can also be made the day before and served chilled.

bean sprouts, shrimp, cucumber, fresh ginger, scallions, fresh cilantro, sherry, rice vinegar, sesame oil, soy sauce, hot chili oil, buckwheat noodle

Taken from www.food.com/recipe/asian-shrimp-and-pasta-salad-506208 (may not work)