Ingredients

• 1 lbs Shrimp, cleaned & tails removed
• Olive Oil
• 1/2 Asparagus, trimmed & cut 2 inch
• 1/2 Yellow Onion, sliced
• 3/4 tbsp Garlic, minced
• 1/2 tbsp Ginger, minced
• 6 oz Baby Bella Mushrooms, Vthick sliced
• Kosher Salt & Black Pepper
• Sauce
• 2 Tbsp low‑sodium soy sauce or tamari
• 1 Tbsp oyster sauce or light hoisin
• 1 Tbsp fresh lime juice or rice vinegar
• 1 tsp grated fresh ginger
• 1 small clove garlic, finely minced
• 1 tsp honey or sugar just enough to balance
• 1–2 Tbsp chicken or vegetable broth keeps it light
• 1 tsp toasted sesame oil

Directions

Notes

• How to Use the Sauce (Quick Tips)
• Stir‑fry shrimp first and remove (prevents overcooking)
• Sauté mushrooms until lightly browned, then asparagus
• Add noodles, return shrimp, then pour in sauce
• Toss just until glossy and heated through (30–60 seconds)
• If you want a touch more body without heaviness, dissolve ½ tsp cornstarch in 1 Tbsp water and add with the sauce.
• Optional Finishing Touches (Highly Recommended)
• Sliced scallions
• White or black sesame seeds
• A few drops of chili oil or sambal (optional heat)
• Extra squeeze of lime right before serving