Shrimp & Asparagus Stir-Fry with Noodles

By tulawdog

Ingredients

• 1 ⁄2 cup chinablue black bean wok sauce
• 12 oz. shrimp, peeled and deveined
• 2 small garlic cloves, thinly sliced
• 1 carrot, peeled, cut diagonally 1⁄8 inch thick
• 4 oz. sugar snap peas, trimmed
• 8 oz. asparagus, ends trimmed, stalks
• blanched and cut into 2-inch lengths
• 1 ⁄2 red bell pepper, seeded and cut into
• 1 ⁄4-inch strips
• 3 oz. shiitake mushrooms, stemmed, caps
• brushed clean and sliced 1⁄4 inch thick
• 8 scallions, trimmed and thinly sliced diagonally
• 1 ⁄2 cup chicken stock
• 8 oz. fresh Asian egg noodles, cooked according
• to package instructions

Preparation

Step 1

Preheat a wok over high heat. Pour in 2 Tbs. of the black bean sauce, tilting the pan to coat the bottom and sides. When the sauce is hot, add the shrimp and stir-fry until bright pink and cooked through, about 3 minutes; do not overcook. Transfer the shrimp to a warmed plate and cover loosely with aluminum foil.

Return the pan to high heat. Pour in 1/4 cup of the black bean sauce, tilting the pan to coat the bottom and sides. Add the garlic and stir-fry until fragrant, about 30 seconds. Add the carrot, snap peas, asparagus, bell pepper, mushrooms and scallions and stir-fry until the snap peas are bright green, 1 to 2 minutes.

Pour in the stock and cook until slightly thickened, 1 to 2 minutes. Add the shrimp, noodles and the remaining 2 Tbs. black bean sauce and toss to combine. Serve immediately. Serves 4.