Asparagus & Shrimp Noodles

Ingredients

• 1 (8 ounce) package angel hair pasta, cooked al dente

• 3 tablespoons peanut oil
• 4 garlic cloves, chopped
• 1 teaspoon chili paste (sambal oelek)
• 2 cups asparagus, cut in 1-inch pieces
• 1 lb medium shrimp, peeled & deveined

• 1 (5 ounce) can sliced water chestnuts
• 1/4 cup soy sauce
• 1 teaspoon fresh ginger, crushed
• 1 tablespoon sugar
• 1 tablespoon cornstarch, dissolved in 1 Tbsp. water
• 1/2 cup water, to thin sauce

Directions

1. 1

   In a wok, heat oil.

2. 2

   Add shrimp and stir-fry until shrimp are pink. Remove shrimp and set aside.

3. 3

   Add garlic and stir-fry until just beginning to color.

4. 4

   add chili paste, stir-fry 30 seconds.

5. 5

   Add asparagus. Stir-fry 3 minutes then put on lid and cook for 4-5 minutes or until asparagus is crisp-tender. Stir occasionally to keep asparagus from burning.

6. 6

   Add water chestnuts and cover until heated through.

7. 7

   Whisk together soy sauce, ginger and sugar.

8. 8

   Return shrimp to wok and add soy sauce mixture. Heat through.

9. 9

   Add cornstarch mixture to wok, stirring constantly.

10. 10

    Add water while stirring until sauce is a satisfactory consistency.

11. 11

    Add cooked pasta and mix thoroughly.

12. 12

    Enjoy!