Rating: 4 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

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

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary test

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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

  • Making noodle pillows:

  • 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.

  • 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.

  • 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.

Nutrition Facts

594 calories; calories from fat 21%; protein 42g; fat 14g; saturated fat 2g; carbohydrates 75g; fiber 3.5g; sodium 720mg; cholesterol 173mg.
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