Directions:
- 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.
- 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
| Amount Per 1 Serving | |||
| Calories | 1752.66 Kcal (7338 kJ) | ||
| Calories from fat | 899.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 99.96g | 154% | |
|---|---|---|---|
| Cholesterol | 263.03mg | 88% | |
| Sodium | 7212.21mg | 301% | |
| Potassium | 1904.31mg | 41% | |
| Total Carbs | 175.43g | 58% | |
| Sugars | 14.63g | 59% | |
| Dietary Fiber | 19.16g | 77% | |
| Protein | 54.5g | 109% | |
| Vitamin C | 43.3mg | 72% | |
| Iron | 19.2mg | 106% | |
| Calcium | 317.6mg | 32% | |
| Amount Per 100 g | |||
| Calories | 143.9 Kcal (602 kJ) | ||
| Calories from fat | 73.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.21g | 154% | |
|---|---|---|---|
| Cholesterol | 21.6mg | 88% | |
| Sodium | 592.16mg | 301% | |
| Potassium | 156.35mg | 41% | |
| Total Carbs | 14.4g | 58% | |
| Sugars | 1.2g | 59% | |
| Dietary Fiber | 1.57g | 77% | |
| Protein | 4.47g | 109% | |
| Vitamin C | 3.6mg | 72% | |
| Iron | 1.6mg | 106% | |
| Calcium | 26.1mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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