6 ounces uncooked soba (buckwheat noodles)
2/3 cup fat-free, less-sodium chicken broth
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon peanut butter
2 teaspoons sugar
1 teaspoon bottled minced fresh ginger
1/2 teaspoon dark sesame oil
1 tablespoon vegetable oil
1 teaspoon bottled minced garlic
2 cups (2-inch) diagonally cut asparagus
1 pound peeled and deveined large shrimp
1/4 cup thinly sliced green onions
Cook noodles according to package directions, omitting salt and fat.
While the noodles cook, combine chicken broth and next 6 ingredients (broth through sesame oil), stirring well.
Heat vegetable oil in large nonstick skillet over medium-high heat. Add garlic; saut? 45 seconds. Add asparagus; saut? 2 minutes. Add shrimp; saut? 2 minutes or until shrimp are done. Add broth mixture and onions to pan; cook over medium heat until hot. Add noodles, tossing gently to coat.
from Cooking Light.