Asian Noodles with Asparagus and Shrimp

Karry Hosford

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 357
  • Calories from fat: 21%
  • Fat: 8.4g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 3.7g
  • Protein: 32.7g
  • Carbohydrate: 40.3g
  • Fiber: 2g
  • Cholesterol: 172mg
  • Iron: 4.7mg
  • Sodium: 868mg
  • Calcium: 91mg

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

  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.
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