Asian Noodle Salad with Ponzu Vinaigrette
Total Time: 45 minutesYield: 4 Servings
Source: Cooking Light, April 2006
Category: Pasta
Ingredients
1⁄2 pound Shrimp (peeled and deveined)6 ounces Chow Mein Noodles
1 cup Shiitake Mushrooms (thinly sliced)
1⁄3 cup Red Onion (chopped)
1⁄4 cup Carrots (matchstick-cut)
6 tablespoons Ponzu Sauce
2 tablespoons Sesame Oil
2 teaspoons Vegetable Oil
1 cup Haricot Verts (cut into 2-inch pieces)
dash Salt
dash Ground Black Pepper
dash Garlic Powder
Directions
- Heat a medium nonstick skillet over medium-high heat. Coat pan with vegetable oil. In a bowl mix shrimp with salt, pepper and garlic powder then saute 5 minutes or until done. Remove from heat. Add mushrooms and onions to pan; saute 10 minutes or until softened. Remove from heat.
- Cook noodles according to package instructions. Add haricot verts in the last 5 minutes. Drain, rinse under cold water. Drain well.
- Combine noodles, haricots verts, mushrooms, onion, carrots, and shrimp in a large bowl. Combine ponzu and sesame oil in a small bowl, stirring with a whisk. Add oil mixture to noodle mixture; toss gently to coat noodles. Cover and chill 45 minutes, stirring occasionally.