Cold Asian Noodle Salad with Ponzu Vinaigrette

Becky Luigart-Stayner
You can use any type of Asian wheat or egg noodle, or substitute Italian-style linguine.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Joanna Pruess,

April 2006