Cold Asian Noodle Salad (Cooking Light)

TamTastic

Cold Asian Noodle Salad with Ponzu Vinaigrette


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


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

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, 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.


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

CALORIES 316 (27% from fat); FAT 9.5g (sat 1.4g,mono 3.2g,poly 4.1g); IRON 2.4mg; CHOLESTEROL 86mg; CALCIUM 60mg; CARBOHYDRATE 40.1g; SODIUM 795mg; PROTEIN 18.4g; FIBER 1.7g

Cooking Light, APRIL 2006

TamTastic

Cold Asian Noodle Salad with Ponzu Vinaigrette


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


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

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, 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.


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

CALORIES 316 (27% from fat); FAT 9.5g (sat 1.4g,mono 3.2g,poly 4.1g); IRON 2.4mg; CHOLESTEROL 86mg; CALCIUM 60mg; CARBOHYDRATE 40.1g; SODIUM 795mg; PROTEIN 18.4g; FIBER 1.7g

Cooking Light, APRIL 2006