For salad dressing: 2 Tablespoons gf soy sauce 1/3 cup rice wine vinegar 1 Tablespoon sugar 1/4 teaspoon dry mustard Dash of cayenne pepper
For salad: 2 Tablespoons sesame seeds, toasted 4 ounces buckwheat soba noodles 1 Tablespoon sesame oil 2-1/2 cups bean sprouts 1-1/2 cups cooked chicken, cut into bite-size pieces 1 cucumber, peeled and thinly sliced 1/2 pound medium shrimp Olive oil 1 garlic clove, minced Juice of 1/2 lemon 1/2 cup green onion, sliced
Directions
For dressing: Blend all ingredients together in a small bowl.
For salad: Bring a large pot of water to boil and cook pasta until done. Rinse, drain and toss with sesame oil.
Place a skillet over medium-high heat and add a dash of olive oil. When oil is hot add garlic and shrimp. Saute quickly and squeeze 1/2 lemon over shrimp. Remove from heat.
In a large bowl combine noodles, bean sprouts, chicken, cucumber and shrimp.
Divide salad among plates and top with green onions and sesame seeds. Drizzle dressing over salads.
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