Noodles Recipes - Egg Noodles with Asparagus Recipe

Ingredients

• 115g/4oz dried egg noodles

• 15ml/1 tbsp vegetable oil

• 1 small onion, chopped

• 2.5cm/1 in piece fresh root ginger, grated

• 2 garlic cloves, crushed

• 175g/6oz young asparagus spears, trimmed

• 115g/4oz bean sprouts

• 4 spring onions (scallions), sliced

• 45ml/3 tbsp light soy sauce

• salt and ground black pepper

Serves 2

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Method:

1. Bring a large pan of salted water to the boil. Add the noodles and cook until just tender. Drain, rinse under cold running water, drain again and set aside.

2. Heat a wok and add the oil. When the oil is very hot, stir-fry the onion, ginger and garlic for 2-3 minutes.

3. Add the asparagus and stir-fry for a further 2-3 minutes, then add the noodles and bean sprouts and toss over fairly high heat for 2 minutes, until the noodles are hot.

4. Stir in the spring onions and soy sauce and mix well to combine. Season to taste, adding salt sparingly as the sauce will add quite a salty flavor.

5. Stir-fry for 1 minute more before serving in a large bowl or in individual bowls.

Note: This dish is simplicity itself with a wonderful contrast of textures and flavors. Use young asparagus, which is beautifully tender and cooks in minutes. If you have a large wok, you can easily double the quantities of noodles and vegetables to serve four. Don't double the soy sauce, though - just add enough to taste.

Variation: For a contrast in textures, stir-fry half the asparagus spears and cook the rest under a hot grill (broiler) or on a hot griddle pan until lightly charred.