Japanese Shrimp And Noodle Salad

Recipe Ingredients

1 tablespoon	15ml	Sesame seeds
2 teaspoons	10ml	Sesame oil - divided
1/4 cup	59ml	Water
2		Fresh yakisoba noodles - (5.6 oz) - see * Note
1/2		Iceberg lettuce
1/2		Japanese cucumber - halved lengthwise,
		Peeled, sliced
1		Celery stalk - cut 1/2" slices
1		Carrot - shredded
1 cup	237ml	Lengthwise cut pea pods in strips
1		Tomato - halved, and
		Cut in thin slices
1/2 lb	227g / 8oz	Cooked shrimp - peeled
		= (or lobster or crab meat)
1/4 cup	59ml	Rice vinegar
2 tablespoons	30ml	Mirin
2 teaspoons	10ml	Soy sauce
1/4 teaspoon	1.3ml	Wasabi paste - or to taste
3		Garlic cloves - minced
2 teaspoons	10ml	Minced ginger root
		Salt - to taste
		Freshly-cracked black pepper - to taste

Recipe Instructions

* Note: Yakisoba noodles, usually sold in refrigerated packets of three, can be found at well-stocked supermarkets and at Asian markets. Wasabi and mirin also can be found in these stores.

Toast the sesame seeds in a small nonstick skillet until lightly browned, about 1 minute, watching carefully so they don't burn. Remove them from the skillet, placing on a paper towel to cool.

Heat 1 teaspoon of sesame oil and the water in a skillet to a simmer. Add the noodles (discard the seasoning packets) and cover loosely to steam the noodles, about 1 minute. Uncover and stir the noodles, spreading them around the pan until they have separated and are heated through, 2 to 3 minutes. Set aside and let cool.

Tear the lettuce into bite-size pieces to measure 4 cups and place in a large bowl. Stir in the cucumber, celery, carrot, pea pods and tomato. Toss in the noodles, shrimp and sesame seeds.

For the salad dressing, combine the rice vinegar, the remaining 1 teaspoon of sesame oil, mirin, soy sauce, wasabi, garlic and ginger.

Pour over the greens and noodles and toss to coat evenly. Sprinkle the salad with salt and pepper to taste.

This recipe yields 4 servings.

Each serving: 232 calories; 967 mg sodium; 111 mg cholesterol; 4 grams fat; 1 gram saturated fat; 31 grams carbohydrates; 19 grams protein; 3.21 grams fiber.

Source:
The Los Angeles Times, 09-11-2002

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