(Yield: 4 servings)
1/2 pound linguine
1 small cucumber
1 small carrot, peeled and shredded
2 green onions and tops, chopped
1/2 cup Kikkoman Ponzu
1 tablespoon vegetable oil
- Cook linguine according to package directions. Drain and rinse linguine immediately under cold water to cool; drain well.
- Peel cucumber to form stripes; cut lengthwise in half and remove seeds. Thinly slice each half and place in large bowl with linguine, carrot and green onions.
- Blend ponzu and oil; pour over linguine mixture and toss well to combine. Cover and chill about 1 hour, tossing occasionally.
If you like this, try...
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