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Shrimp and Asparagus Stir-Fry with Whole Wheat Noodles
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Large Pot
  • Large Skillet
  • Colander

Ingredients
  

  • 8 ounces whole wheat noodles
  • 1 pound large shrimp, peeled and deveined
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 2 green onions, thinly sliced
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper to taste

Instructions
 

  • Bring a large pot of salted water to a boil and cook the whole wheat noodles according to package directions. Drain and set aside.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp, season lightly with salt and pepper, and cook for 2 minutes per side until pink and opaque. Remove the shrimp to a plate.
  • Add the remaining tablespoon of olive oil to the same skillet. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
  • Add the asparagus pieces and cook for 3 to 4 minutes, stirring often, until they turn bright green and stay crisp-tender.
  • Return the shrimp to the skillet. Pour in the soy sauce and sprinkle the red pepper flakes. Toss everything together for 1 minute so the sauce coats the shrimp and vegetables.
  • Add the drained noodles and drizzle with sesame oil. Toss well to combine and heat through for another minute.
  • Remove from heat, sprinkle with sliced green onions, and serve right away.

Notes

For the best texture, avoid overcooking the asparagus so it stays slightly crisp against the soft noodles. If you prefer a milder dish, reduce the red pepper flakes or leave them out. Leftovers keep well in the fridge for up to two days and reheat gently in a skillet with a splash of water to loosen the noodles.
Course: Main Course
Cuisine: Asian
Equipment: Large Pot, Large Skillet, Colander