Cold Asian Noodle Salad with Ponzu Vinaigrette

Cold Asian Noodle Salad with Ponzu Vinaigrette
Photo by Becky Luigart-Stayner


  • ½ pound medium shrimp, peeled and deveined
  • 2 tablespoons toasted sesame oil
  • 1/3 cup chopped red onion
  • 1 cup haricots verts, cut into 2-inch pieces (about 4 ounces)
  • 2 teaspoons black sesame seeds
  • 6 tablespoons commercial ponzu sauce (such as Kikkoman)
  • Cooking spray
  • + 3 more ingredients
    • ¼ cup matchstick-cut carrots
    • 1 cup thinly sliced shiitake mushroom caps (about 2 ounces)
    • 1 (6-ounce) package chow mein stir-fry noodles (chuka soba)

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, mushro...

View full recipe at My Recipes


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