1 cup haricots verts, cut into 2-inch pieces (about 4 ounces)
1 cup thinly sliced shiitake mushroom caps (about 2 ounces)
1/3 cup chopped red onion
1/4 cup matchstick-cut carrots
6 tablespoons commercial ponzu sauce (such as Kikkoman)
2 tablespoons toasted sesame oil
2 teaspoons black sesame seeds
How to Make It
Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 5 minutes or until done. Remove from heat.
Cook noodles according to package instructions, omitting salt and fat. Drain; rinse under cold water. Drain well.
Combine noodles, haricots verts, mushrooms, onion, carrots, and shrimp in a large bowl. Combine ponzu and oil in a small bowl, stirring with a whisk. Add oil mixture to noodle mixture; toss gently to coat noodles. Add sesame seeds, tossing gently to combine. Cover and chill 45 minutes, stirring occasionally.
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