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Asparagus and Shrimp Stir-Fry on Noodle Pillows

James Carrier
Yield Makes 4 servings
Notes: Prepare the ingredients for this stir-fry while the noodle pillows bake; cook the mixture (step 2) just before the pillows are done.

Ingredients

  • 1 1/2 pounds asparagus, rinsed
  • 1 1/2 cups fat-skimmed chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 1/4 teaspoon white pepper
  • 1 tablespoon vegetable oil
  • 2 tablespoons minced fresh ginger
  • 2 cloves garlic, peeled and minced
  • 1 pound shelled, deveined shrimp (31 to 40 per lb.), rinsed
  • Salt
  • 4 noodle pillows (see below)

Nutrition Information

  • calories 594
  • caloriesfromfat 21 %
  • protein 42 g
  • fat 14 g
  • satfat 2 g
  • carbohydrate 75 g
  • fiber 3.5 g
  • sodium 720 mg
  • cholesterol 173 mg

How to Make It

  1. Snap tough stem ends off asparagus. Cut spears at a 45° angle into 1/2-inch-thick slices. In a small bowl, mix broth, soy sauce, cornstarch, and white pepper.

  2. Set a 14-inch wok or 12-inch frying pan over high heat. When hot, add oil, ginger, and garlic; stir until garlic begins to turn golden, about 30 seconds. Stir in asparagus and add 3 tablespoons water; cover and cook just until asparagus is bright green, 1 to 2 minutes. Add shrimp and stir, uncovered, until they are opaque in center of thickest part (cut to test), 2 to 3 minutes.

  3. Stir broth mixture and add to pan; stir until sauce boils and thickens. Add salt to taste.

  4. Set a noodle pillow on each of four dinner plates. Spoon shrimp and asparagus stir-fry equally over noodle pillows.

  5. Making noodle pillows:

  6. In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add 12 ounces dried thin Asian wheat noodles or dried vermicelli pasta and stir to separate. Cook until barely tender to bite, 3 to 7 minutes. Drain and return to pan. Mix in 2 tablespoons Asian sesame oil and salt to taste.

  7. Divide noodles into four equal portions; set each mound about 2 inches apart on two 10- by 15-inch nonstick baking pans. Pat each into a 1/2-inch-thick round.

  8. Bake pillows in a 425° oven until most of surface is crisp and browned, 15 to 20 minutes (switch pan positions halfway through baking). Serve hot.