Fried Noodles with Beansprouts and Baby Asparagus
115 grams dried thin or medium egg noodles
4 tablespoons oil
1 small onion, chopped
2.5 cm fresh root ginger, grated
2 garlic cloves, crushed
175 grams young asparagus, trimmed
115 grams beansprouts
4 spring onions, sliced
3 tablespoons light soy sauce
salt and freshly ground black pepper
1.Bring a pan of salted water to the boil. Add the noodles and cook
for 2-3 minutes, until just tender.
2.Drain and toss in 2 tablespoons of the oil. Heat the remaining oil in
a wok until very hot. Add the onion, ginger and garlic and stir-fry for
2-3 minutes. Add the asparagus and stir-fry for a further 2-3
3.Add the noodles and beansprouts and stir-fry for 2 minutes. Stir in
the spring onions and soy sauce.
4.Season to taste, adding salt sparingly as the soy sauce will add
quite a salty flavour. Stir-fry for 1 minute, then serve at once.