Prepare the JaeChae noodles or your choice of Asian noodles by cooking until al dente. Rinse with cold water to preserve the chewiness. Cut into shorter strands and marinate with a couple tablespoons of ponzu sauce.
Prep the salad bowl or plate and toss in the shredded carrots, mango, bean sprouts, mixed greens and cherry tomatoes.
Top with freshly fried shrimp and garnish with peanuts.