You can use any type of Asian wheat or egg noodle, or substitute Italian-style linguine.
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.
This was easy to prepare and quite tasty. Perfect for a bagged
lunch on a hot summer day.