This was easy to prepare and quite tasty. Perfect for a bagged lunch on a hot summer day.
Cold Asian Noodle Salad with Ponzu Vinaigrette
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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
- 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
- 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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