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Asian Noodles with Asparagus and Shrimp

Karry Hosford
Yield 4 servings (serving size: 1 1/2 cups)

Ingredients

  • 6 ounces uncooked soba (buckwheat noodles)
  • 2/3 cup fat-free, less-sodium chicken broth
  • 2 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon peanut butter
  • 2 teaspoons sugar
  • 1 teaspoon bottled minced fresh ginger
  • 1/2 teaspoon dark sesame oil
  • 1 tablespoon vegetable oil
  • 1 teaspoon bottled minced garlic
  • 2 cups (2-inch) diagonally cut asparagus
  • 1 pound peeled and deveined large shrimp
  • 1/4 cup thinly sliced green onions

Nutrition Information

  • calories 357
  • caloriesfromfat 21 %
  • fat 8.4 g
  • satfat 1.5 g
  • monofat 2.4 g
  • polyfat 3.7 g
  • protein 32.7 g
  • carbohydrate 40.3 g
  • fiber 2 g
  • cholesterol 172 mg
  • iron 4.7 mg
  • sodium 868 mg
  • calcium 91 mg

How to Make It

  1. Cook noodles according to package directions, omitting salt and fat.

  2. While the noodles cook, combine chicken broth and next 6 ingredients (broth through sesame oil), stirring well.

  3. Heat vegetable oil in large nonstick skillet over medium-high heat. Add garlic; sauté 45 seconds. Add asparagus; sauté 2 minutes. Add shrimp; sauté 2 minutes or until shrimp are done. Add broth mixture and onions to pan; cook over medium heat until hot. Add noodles, tossing gently to coat.