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Asian Shrimp & Asparagus with Noodles




Source of Recipe


Woman's Day


List of Ingredients




1 can (14 oz) lite coconut milk
2 cups preshredded carrots (1/2 a 10-oz bag)
1/2 cup thinly sliced scallions
1 tsp red curry powder, or 2 tsp regular curry powder
2 pkg (3 oz each) shrimp-flavor ramen noodles; reserve
1 seasoning pkt
1 lb fresh asparagus, woody ends snapped off, spears cut in 2-in. lengths
12 oz raw medium shrimp, peeled and deveined

Garnish:
Chopped cilantro



Recipe



1. Put coconut milk, carrots, scallions and curry powder in a large nonstick skillet. Bring to a boil, reduce heat and gently boil 3 minutes to thicken slightly.

2. Meanwhile bring 4 cups water to a boil in a 3-qt saucepan. Add noodles and cook as package directs; drain.

3. Add asparagus to skillet mixture. Cover and cook 2 minutes, then stir in shrimp. Cover and cook 2 to 3 minutes until asparagus are tender and shrimp opaque at center. Stir in reserved seasoning packet.

4. Place noodles on serving plates; spoon sauce over noodles. Garnish with cilantro.