Cold Asian Noodle Salad with Ponzu Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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You can use any type of Asian wheat or egg noodle, or substitute Italian-style linguine. Ingredients:
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 |
Directions:
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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