1 ½ C. fat-skimmed chicken broth

2 T. soy sauce

2 T. cornstarch

1/4 tsp. white pepper

1 T. vegetable oil

2 T. minced fresh ginger

2 cloves garlic, peeled and minced

1 lb. shelled, deveined shrimp (31 to 40 per lb.), rinsed

Salt

4 noodle pillows (see below)

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 T. 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 oz. 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 T. 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.

 

Yield:

Calories:

Fat:

Fiber: