½ pound large raw shrimp, peeled and deveined (21/25 count)
1 ½ teaspoons sambal oelek (Asian chili garlic sauce)
¼ cup shredded carrots
¼ cup finely shredded red cabbage
½ small red bell pepper, thinly sliced
¼ cup thinly sliced quartered watermelon radishes
2 tablespoons frozen shelled edamame
1 tablespoon coarsely chopped fresh cilantro
2 lime wedges
½ cup assorted fresh berries
INSTRUCTIONS
Cook noodles 1 min. less than directed on package. Rinse with cold water; drain well. Whisk ponzu and oil in small bowl; divide between 2 small sauce containers.
Toss shrimp with sambal. Heat medium skillet lightly sprayed with nonstick cooking spray on medium-high heat. Add shrimp in single layer. Cook 2 min. undisturbed until edges begin to brown. Turn over; cook 1-2 min. or until done.
Divide noodles between 2 bento boxes. Top evenly with vegetables, cilantro and shrimp. Add sauce container and lime wedges. Fill separate compartment with berries. Toss all ingredients together before eating.
