Mushrooms, Asparagus And Shrimp Over Egg Noodles

• 1/2 lb asparagus, cut into 2 inch pieces
• 12 ounces egg noodles
• 2 tablespoons canola oil
• 340 g shrimp
• 1 tablespoon fresh garlic, minced
• 1 (8 ounce) package cremini mushrooms, sliced
• 20 cherry tomatoes, halved
• fresh black pepper
• soy sauce, to taste

1. Cook asparagus until tender in a large pot of boiling water. Remove with tongs and place in a bowl of cold water, this will stop the cooking process. Set aside.
2. Cook egg noodles in the same pot of boiling water according to package directions. Drain and set aside.
3. Add 1 tbsp of oil to a hot large pan or wok. Add garlic and shrimp, cook until shrimp are pink. Remove shrimp from pan using tongs, set aside.
4. Add remaining oil to the pan. Add mushrooms and saute just until starting to brown, about 3 minutes. Return shrimp to the pan, and add asparagus, cherry tomotoes, black pepper and soy sauce to taste. Cook another 1-2 minutes.
5. Add mushroom mixture to noodles and toss to blend. Serve hot.

egg noodles, canola oil, shrimp, fresh garlic, cremini mushrooms, tomatoes, fresh black pepper, soy sauce

Taken from www.food.com/recipe/mushrooms-asparagus-and-shrimp-over-egg-noodles-383013 (may not work)