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Shrimp and Asparagus Stir-Fry with Rice Noodles
Nb persons: 4
Yield:
Preparation time: 20 MINUTES
Total time: 40 MINUTES
Source:
| Zest of 1 | orange, (about 1 Tbsp) |
| Juice of 1 | orange, (about ⅓ c) |
| 2 Tbsp | honey |
| 1 Tbsp | white or yellow miso paste |
| 2 tsp | reduced-sodium soy sauce |
| 10 oz | rice noodles, (pad Thai noodles) |
| 2 tsp | canola oil |
| 1¼ lbs | medium shrimp, shelled and deveined |
| 3 lbs | asparagus, tough ends trimmed, cut into 3" lengths |
| 8 | scallions, white and some green, sliced (about ½ c) |
| 1 Tbsp | peeled, chopped fresh ginger, (1" piece) |
| ½ tsp | red-pepper flakes |
| 1. WHISK together the orange zest, orange juice, honey, miso, and soy sauce in a small bowl. Set aside. Bring a large pot of water to a boil on high heat and add the rice noodles. Reduce the heat to medium low and simmer until al dente, 5 to 7 minutes. Drain. 2. HEAT the oil in a large skillet on medium-high heat. Add the shrimp and cook until the outsides are golden brown and the centers are opaque, 3 to 4 minutes, stirring once or twice. Transfer to a bowl. 3. ADD the asparagus to the skillet and cook, stirring frequently, 1 to 2 minutes. Add ⅔ cup water and simmer until evaporated, stirring frequently, 3 to 4 minutes. Add the scallions and ginger and cook, stirring frequently, until the asparagus is crisp-tender, about 1 minute. 4. ADD the reserved orange juice mixture and simmer until slightly thickened, 2 to 3 minutes. Add the shrimp and rice noodles and cook, stirring constantly, until heated through and coated with the sauce, 1 to 2 minutes. Divide among 4 serving bowls and sprinkle with the pepper flakes to taste. NUTRITION (per serving: 2¼ c) 370 cal, 7 g pro, 81 g carbs, 3 g fat, 0 g saturated fat, 307 mg sodium | |
| 38% (23 mg) | daily vitamin C |
| 33% (6 mg) | daily iron |
| 28% (111 mcg) | daily folate |
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