Still fast food, but with more substance. Adding some vegetables, the recipe becomes a wholesome main dish. The use of Asian ingredients -soy sauce, chutney- and Italian pasta brings East and West together.
- Trim and cut the asparagus into 1-inch pieces and slice the mushrooms. Finely chop the scallions and the garlic. Remove any tails from the shrimp, but don't chop.
- Boil the pasta in plenty of water. The key is to provide enough space around the pasta to allow even heating and an even coating of starch. Add the asparagus to the boiling water about two minutes before the pasta is al dente (firm, not overdone).
While you are waiting...
- Place the garlic, mushrooms and canola oil into a sauce pan and saute for a few minutes, then add the soy sauce, vinegar, sesame oil, sesame seeds, chutney, brown sugar and scallions. Simmer for about four minutes and add the shrimp, then cook for another six minutes.
- Drain the pasta and asparagus, but don't rinse. Then pour the sauce over the still hot pasta and serve. Ready in half an hour and a true taste treat.
The results are a delicious, relatively low calorie, but highly nutritious meal. The recipe serves five and each serving has about 600 calories, with over 35g of protein and 13g fat. With only 165mg of sodium and cholesterol, this is a heart healthy recipe.
To spice it up a bit add a little cayenne pepper to the top, or just sprinkle on some freshly ground black pepper.
To make this a completely Oriental dish, substitute angle hair with chinese egg noodles and skip the chutney. You may substitute the vinegar with broth or simply water.