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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 316
  • Calories from fat: 27%
  • Fat: 9.5g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 4.1g
  • Protein: 18.4g
  • Carbohydrate: 40.1g
  • Fiber: 1.7g
  • Cholesterol: 86mg
  • Iron: 2.4mg
  • Sodium: 795mg
  • Calcium: 60mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cold Asian Noodle Salad with Ponzu Vinaigrette Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy