1 tablespoon sesame seeds
2 teaspoons sesame oil divided
1/4 cup water
1/2 head iceberg lettuce
1/2 Japanese cucumber halved lengthwise,
1 celery stalk cut 1/2" slices
1 carrot shredded
1 cup lengthwise cut pea pods in strips
1 tomato halved, and
inch cut thin slices
1/2 pound cooked shrimp peeled
(or lobster or crab meat)
1/4 cup rice vinegar
2 tablespoons mirin
2 teaspoons soy sauce
1/4 teaspoon wasabi paste or to taste
3 garlic cloves minced
2 teaspoons minced ginger root
Salt to taste
Freshly-cracked black pepper to taste
* 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.