Ingredients
8 ounces uncooked whole wheat angel hair pasta1 tablespoon cornstarch3/4 cup cold water1 tablespoon soy sauce1 tablespoon honey1 pound uncooked large shrimp, peeled and deveined3 teaspoons peanut or canola oil, divided1 teaspoon sesame oil1 pound fresh asparagus, trimmed and cut into 2- to 3-in. lengths1 tablespoon minced fresh gingerroot2 garlic cloves, minced1/4 teaspoon crushed red pepper flakes1 tablespoon sesame seeds
Preparation
Cook pasta according to package directions. In a small bowl, combine the cornstarch, water, soy sauce and honey until smooth; set aside.
In a large skillet or wok, stir-fry shrimp in 1 teaspoon peanut oil and the sesame oil until shrimp turn pink. Remove and keep warm.
Stir-fry asparagus in remaining peanut oil for 2 minutes. Add the ginger, garlic, pepper flakes and sesame seeds; stir-fry 2 minutes longer or until asparagus is crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Drain pasta; serve with shrimp mixture.
