Asian Shrimp and Noodle Salad

Bottled ponzu sauce is sold in the Asian foods section of most grocery stores. It has a citrus-soy sauce flavor.

Asian Shrimp and Noodle Salad

5 ounces curly Chinese noodles (angel hair may be substituted)

1 red bell pepper, cut in thin strips

2 cups sugar snap peas

1/4 cup ponzu sauce

2 tablespoons low sodium soy sauce

1 tablespoon rice vinegar

1 tablespoon honey

2 tablespoons canola oil, divided

1 pound large peeled shrimp

2 cloves garlic, minced

1 teaspoon minced fresh ginger

8 cups torn Boston lettuce

1 cup shredded carrots

1. Cook the noodles in plenty of lightly salted boiling water. When the noodles are nearly, but not quite cooked, add the red pepper and sugar snaps to the pot. Cook another 30-60 seconds; drain.
2. In a small bowl, combine the ponzu, soy sauce, rice vinegar, honey and 1 tablespoon of the canola oil. Whisk until he honey is dissolved. Toss 2 tablespoons of the dressing with the noodles and reserve the rest.
3. Heat the remaining 1 tablespoon of canola oil in a large nonstick skillet over medium high. Add the shrimp, garlic and ginger and cook 2 minutes; turn the shrimp and cook until it just loses it’s translucency in the center, about 2 more minutes. Remove from the heat.
4. Toss the lettuce and carrots with the reserved dressing. Toss with the noodles and shrimp and serve warm or at room temperature.

Makes 4 servings

361 calories, 30 g protein, 38 g carbohydrates, 4 g fiber, 10 g fat, 1 g sat fat, 1083 mg sodium