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Cold Asian Noodle Salad with Ponzu Vinaigrette

Becky Luigart-Stayner
Yield 4 servings (serving size: 1 1/2 cups)
You can use any type of Asian wheat or egg noodle, or substitute Italian-style linguine.


  • Cooking spray
  • 1/2 pound medium shrimp, peeled and deveined
  • 1 (6-ounce) package chow mein stir-fry noodles (chuka soba)
  • 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

Nutrition Information

  • calories 316
  • caloriesfromfat 27 %
  • fat 9.5 g
  • satfat 1.4 g
  • monofat 3.2 g
  • polyfat 4.1 g
  • protein 18.4 g
  • carbohydrate 40.1 g
  • fiber 1.7 g
  • cholesterol 86 mg
  • iron 2.4 mg
  • sodium 795 mg
  • calcium 60 mg

How to Make It

  1. 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.

  2. Cook noodles according to package instructions, omitting salt and fat. Drain; rinse under cold water. Drain well.

  3. 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.