Udon Noodle Salad With Shrimp, Smoked Ham and Orange Chili Dressing

1/2 cup Asian chili oil
1 pinch togarashi (spice available at Asian markets)
1/2 cup canola oil
1/2 cup orange juice
1/4 cup soy sauce
1 pound medium shrimp
1 tablespoon chopped garlic
1/3 cup smoked ham, cut into thin strips
1/3 cup sake
1/2 cup baby mixed greens
1 bunch fresh mint leaves, washed and stems removed
16 ounces udon noodles, boiled 1 minute, rinsed in cold water and drained
2 large oranges, peeled and sections removed

To make dressing, combine chili oil, togarashi and canola oil in a medium mixing bowl. In a separate bowl, combine orange juice and soy sauce. Slowly whisk oils into the orange-juice mixture. Set aside.

Meanwhile, heat a non-stick skillet on medium-high heat. When hot, add shrimp and saute for 1 minute. Add garlic and ham. Saute for another minute, then add sake and mix well. Remove from pan.

In large bowl, mix baby mixed greens and mint leaves. Add noodles, oranges, shrimp, ham and 1/3 cup dressing. Divide among 4 bowls and serve.

Makes 4 servings.

Approximate values per serving: 1,140 calories, 63 g fat, 7 g saturated fat, 287 mg cholesterol, 96 g carbohydrates, 43 g protein, 1,370 mg sodium, 5 g fiber, 50 percent of calories from fat.

Udon Noodle Salad With Shrimp, Smoked Ham and Orange Chili Dressing