| Yield | |
|---|---|
| Source | Cooking Light, April 2006 |
| Prep time | 45 minutes |
| Yield | |
|---|---|
| Source | Cooking Light, April 2006 |
| Prep time | 45 minutes |
| 1⁄2 | Pound | Shrimp (peeled and deveined) |
| 6 | Ounce | Chow Mein Noodles |
| 1 | Cup | Shiitake Mushrooms (thinly sliced) |
| 1⁄3 | Cup | Red Onion (chopped) |
| 1⁄4 | Cup | Carrots (matchstick-cut) |
| 6 | Tablespoon | Ponzu Sauce |
| 2 | Tablespoon | Sesame Oil |
| 2 | Teaspoon | Vegetable Oil |
| 1 | Cup | Haricot Verts (cut into 2-inch pieces) |
| Dash | Salt | |
| Dash | Ground Black Pepper | |
| Dash | Garlic Powder |
1.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.
2.Cook noodles according to package instructions. Add haricot verts in the last 5 minutes. Drain, rinse under cold water. Drain well.
3.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.