Ingredients: |
Ingredients: 1½ lbs. asparagus, rinsed
1½ cups chicken broth
2 Tbs. soy sauce
2 Tbs. cornstarch
¼ tsp. white pepper
1 Tbs. vegetable oil
2 Tbs. minced fresh ginger
2 cloves garlic, minced
1 lb. shelled, deveined shrimp (31-40 per lb.), rinsed
4 noodle pillows (below)
Noodle Pillows:
12 oz. dried vermicelli noodles
2 Tbs. Asian sesame oil
salt
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Directions: |
Directions:1. Noodle Pillows: In a 5-6 quart pan over high heat, bring 3 quarts water to a boil. Add noodles. Cook until barely tender to bite, 3-7 minutes. Drain and return to pan. Mix in sesame oil and salt. Divide noodles into 4 equal portions; set each mound about 2 inches apart on two 10x15 inch nonstick baking pans. Pat each into a ½-inch thick round. Bake pillows in a 425º oven until most of surface is crisp and brown, 15-20 minutes (switch pan position halfway through baking). Serve with shrimp and asparagus sauce.
2. While noodles are baking, snap tough stem ends off asparagus. Cut spears at a 45º angle into ½-inch tick slices. In a small bowl, mix broth, soy sauce, cornstarch, and white pepper.
3. Set a 14-inch wok over high heat. When hot, add oil, ginger, and garlic; stir until garlic begins to brown, about 30 seconds. Stir in asparagus and add 3 Tbs. water; cover and cook just until asparagus is bright green, 1-2 minutes. Add shrimp and stir, uncovered, until they are opaque in center of thickest part (cut to test), 2-3 minutes.
4. Stir broth mixture and add to pan; stir until sauce boils and thickens. Add salt to taste.
5. Set a noodle pillow on each of four dinner plates. Spoon shrimp and asparagus stir-fry equally over noodle pillows. |
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