Sesame Garlic Shrimp and Noodle Salad

1/4 pkg (114 g) dry wheat flour Asian noodles
1 pkg (340 g) green beans, trimmed
1 Tbsp vegetable oil, divided
1 pkg (907 g) frozen, uncooked Pacific White Shrimp thawed, tails, removed
2 Tbsp minced ginger
1/4 cup Sesame Garlic Cooking Sauce
1 Tbsp soy sauce
Juice of 1 lime
2 Tbsp sesame seeds
2 green onions, sliced diagonally

In a large pot of boiling, salted water, cook noodles until tender but firm, about 8 minutes. Add green beans in the last 2 minutes of cooking. Drain and rinse under cold water. Toss in 1 tsp vegetable oil; set aside.

Heat remaining oil in a large skillet over medium-high heat. Add shrimp and cook just until turning pink, about 2 minutes. Add ginger and cook 1 min. Add cooking sauce, lime juice and sou sauce. Add noodles and green beans and saute until hot. Transfer to a boil; sprinkle with sesame seeds and add green onions.

Serves 8

* Note: If you can't find the wheat clour noodles substitute spaghetti or vermicelli.