Asian Noodles with Asparagus and Shrimp

Karry Hosford

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional 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

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

Preparation

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

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

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.

Note:

Jean Kressy,

January 2004