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

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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


  • 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


  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.
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