Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Joanna Pruess
Recipe by Cooking Light April 2006

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

316 calories; calories from fat 27%; fat 9.5g; saturated fat 1.4g; mono fat 3.2g; poly fat 4.1g; protein 18.4g; carbohydrates 40.1g; fiber 1.7g; cholesterol 86mg; iron 2.4mg; sodium 795mg; calcium 60mg.
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