Asian Noodles With Asparagus and Shrimp

The first time I tasted anything resembling this dish, I was backpacking through Southeast Asia. A street vendor in Bangkok, with a wok that looked like it had seen a thousand sunsets, whipped up a noodle concoction with shrimp and whatever fresh vegetables were on hand. The vibrant flavors – the salty soy, the sweet sugar, the pungent ginger – transported me. It wasn’t exactly this recipe, but the memory of that explosion of taste is what I aim for every time I recreate this dish at home, a little piece of my travel adventures right in my kitchen.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Yield: About 6 cups
• Dietary Type: Pescatarian

Ingredients

• 6 ounces uncooked soba noodles
• 2/3 cup fat-free chicken broth
• 2 tablespoons rice vinegar
• 2 tablespoons low sodium soy sauce
• 1 tablespoon peanut butter
• 2 teaspoons sugar
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon dark sesame oil
• 1 tablespoon vegetable oil
• 1 teaspoon minced garlic
• 2 cups diagonally cut asparagus (cut in 2-inch lengths)
• 1 lb peeled and deveined large shrimp
• 1/4 cup thinly sliced green onion

Equipment Needed

• Large pot
• Large nonstick skillet
• Measuring cups and spoons
• Whisk or fork

Instructions

1. Begin by cooking the soba noodles according to the package directions. Be sure to omit any salt or fat suggested in the instructions. Drain the noodles well and set them aside.

2. While the noodles are cooking, prepare the sauce. In a medium bowl, combine the chicken broth, rice vinegar, low sodium soy sauce, peanut butter, sugar, minced fresh ginger, and dark sesame oil. Whisk everything together thoroughly until the peanut butter is fully incorporated and the mixture is smooth. This step is important, as you don’t want any clumps of peanut butter in your finished dish.

3. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Ensure the skillet is hot before adding the garlic to avoid it sticking and burning.

4. Add the minced garlic to the hot skillet and stir and sauté for about 45 seconds, until fragrant but not browned. Be careful not to burn the garlic, as this will impart a bitter flavor to the dish.

5. Add the diagonally cut asparagus to the skillet and stir and sauté for approximately 2 minutes. The asparagus should turn bright green and become slightly tender-crisp.

6. Add the peeled and deveined large shrimp to the skillet with the asparagus. Stir and sauté for about 2 minutes, or until the shrimp are pink and opaque and cooked through. Overcooking the shrimp will make them rubbery, so watch them closely.

7. Pour the prepared broth mixture and the thinly sliced green onion into the skillet with the shrimp and asparagus. Cook the mixture over medium heat until it is hot and slightly thickened, about 1-2 minutes.

8. Add the cooked and drained soba noodles to the pan with the sauce, shrimp, and asparagus. Toss gently to coat the noodles evenly with the sauce. Ensure all the ingredients are well combined and heated through.

9. Serve immediately.

Expert Tips & Tricks

• To prevent the soba noodles from sticking together after cooking, rinse them under cold water immediately after draining. This will remove excess starch.
• For an extra layer of flavor, toast the sesame seeds in a dry pan for a few minutes until golden brown before adding the sesame oil to the sauce.
• If you want to add a touch of heat, add a pinch of red pepper flakes to the sauce.
• If the sauce is too thick, add a tablespoon or two of chicken broth to thin it out. If it’s too thin, simmer for a minute or two longer to allow it to reduce.
• Make-ahead tip: You can prepare the sauce and chop the vegetables ahead of time. Store them separately in the refrigerator, and then cook the dish just before serving.
• Shrimp doneness is key: Look for the shrimp to turn pink and opaque. If they curl up tightly, they are overcooked.

Serving & Storage Suggestions

Serve this dish hot, garnished with extra green onion or a sprinkle of sesame seeds for a more appealing presentation. It’s a complete meal on its own, but it also pairs well with a light cucumber salad or some steamed edamame.

For leftovers, allow the dish to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 2 days. The noodles may absorb some of the sauce during storage, so you may need to add a splash of chicken broth when reheating to loosen them up. Reheat in the microwave or in a skillet over medium heat until heated through. It is not recommended to freeze this dish, as the texture of the noodles and shrimp may change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	320 kcal	N/A
Calories from Fat	69 kcal	22%
Total Fat	7.7 g	11%
Saturated Fat	1.2 g	5%
Cholesterol	143.2 mg	47%
Sodium	1435.7 mg	59%
Total Carbohydrate	41 g	13%
Dietary Fiber	2.3 g	9%
Sugars	4 g	N/A
Protein	25.6 g	51%

Variations & Substitutions

• For a vegetarian version, substitute the shrimp with firm tofu or shiitake mushrooms.
• If you don’t have soba noodles, you can use spaghetti, linguine, or rice noodles. Just adjust the cooking time accordingly.
• For a gluten-free version, use gluten-free soba noodles or rice noodles and gluten-free soy sauce (tamari).
• If you don’t have peanut butter, you can use almond butter or tahini, but the flavor will be slightly different.
• Feel free to add other vegetables, such as bell peppers, snap peas, or broccoli florets.
• Spice it up with a dash of Sriracha or chili oil.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp?
A: Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking and pat them dry with a paper towel.

Q: Can I make this dish ahead of time?
A: You can prepare the sauce and chop the vegetables ahead of time, but it’s best to cook the noodles and shrimp just before serving to prevent them from becoming soggy or rubbery.

Q: What if I don’t have rice vinegar?
A: You can substitute rice vinegar with white wine vinegar or apple cider vinegar, but the flavor will be slightly different.

Q: Can I use a different type of oil?
A: Yes, you can use any neutral-flavored oil, such as canola oil or grapeseed oil.

Q: How do I know when the shrimp are done?
A: The shrimp are done when they turn pink and opaque and curl up slightly. Be careful not to overcook them, as this will make them rubbery.

Final Thoughts

I truly hope you’ll give this Asian Noodle dish a try. It’s a simple yet satisfying meal, perfect for a weeknight dinner. Feel free to adjust the ingredients and flavors to your liking. And don’t be afraid to share your culinary creations with friends and family. Pair this dish with a crisp, dry white wine like a Pinot Grigio for a delightful meal. Bon appétit!