Becky Luigart-Stayner
4 servings (serving size: 1 1/2 cups)

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

How to Make It

Step 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.

Step 2

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

Step 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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Ratings & Reviews

aicali's Review

June 26, 2013
This was easy to prepare and quite tasty. Perfect for a bagged lunch on a hot summer day.

user's Review

March 11, 2013