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.
Good recipe, to which I added thin-sliced red and yellow bell peppers, 1/4 cup of sliced shallots, a hearty dash of crushed red peppers, and 1/2 cup green peas. Also added 1 tsp. cornstarch to sauce. However, I made the entire recipe plus the extra vegetables and it was just enough for me and my husband. If you want four adult servings from this, you'd better have several other side dishes.
I added cornstarch toward the end for a thicker sauce. I used natural peanut butter and it did not seem to affect the consistency of the sauce. My husband and I liked it a lot, but two little children pretty much just ate the shrimp.
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