satisfying, this Asian-inspired sprimp, noodle and vegetable bowl was everything I could have hoped for in an off-the-cuff meal!Most readers know I don't usually take photos of non-baked items, but this was just so pretty I couldn't resist! Store-bought (but Ontario - grown!) carrots and zucchini married perfectly with some just-picked radishes and green onions from my garden, and the shirataki noodles added some great body to the bowl. A dash of Ponzu sauce and a healthy sprinkle of red pepper flakes topped it off.
Shirataki noodles are made from konjac flour - a high-fiber, low calorie substance that is great for the digestive system - but if you don't like them or can't find them cellophane or bean thread noodles work just as well. I also added shrimp to the recipe - as you can see - but you can swap in tofu, chicken, scallops or nothing at all depending on your tastes. As written it makes 2 large servings, but as a side dish or starter it would serve 4.
Enjoy this fresh and light addition to Ruth's Presto Pasta Nights and Cate's ARF / 5-A-Day events!
Ponzu Noodle Salad
Serves 2
14 oz shirataki noodles (or bean threads, cooked and drained)
1 medium zucchini, julienned
1 medium carrot, shredded
2 radishes, thinly sliced
2 green onions (with tops), diced
1/4 cup Ponzu sauce
1/4 - 1/2 tsp crushed chili flakes
2 tbsp water
- Bring a pot of salted water to a boil.
- Drain shirataki noodles, add them to the water and boil 2 minutes.
- Drain, and shock in cold water.
- Toss together shrimp, zucchini, carrot, radishes and onions in a large bowl.
- Place noodles on top of vegetable mixture.
- Mix Ponzu, chili flakes and water together.
- Pour Ponzu sauce mixture overtop the salad and toss well.
- Chill or serve immediately.
Amount Per Serving
Calories: 56.7
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 825.4 mg
Total Carbs: 11.8 g
Dietary Fiber: 4.9 g
Protein: 2.7 g
It certainly is..delicious, pretty, local and healthy. Nothing could be better. Thanks for sharing with Presto Pasta Nights.
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