Fried Noodles with Beansprouts and Asparagus recipe
information
Soft fried noodles contrast beautifully with crisp beansprouts ind asparagus.
ingredients
115 g (4 oz) dried egg noodles
60 ml (4 tbsp) vegetable oil
1 small onion, chopped
2.5 cm (1 in) fresh root ginger, peeled and grated
2 garlic cloves, crushed
175 g (6 oz) young asparagus spears, trimmed
115 g (4 oz) beansprouts
4 spring onions, sliced
45 ml (3 tbsp) soy sauce
salt and ground black pepper
60 ml (4 tbsp) vegetable oil
1 small onion, chopped
2.5 cm (1 in) fresh root ginger, peeled and grated
2 garlic cloves, crushed
175 g (6 oz) young asparagus spears, trimmed
115 g (4 oz) beansprouts
4 spring onions, sliced
45 ml (3 tbsp) soy sauce
salt and ground black pepper
method
1. Bring a pan of salted water to the boil. Add the noodles and cook for 2 - 3 minutes, until tender. Drain and toss them in 30 ml (2 tbsp) of the oil.
2. Heat the remaining oil in a preheated 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 minutes.
3. Add the noodles and beansprouts and stir-fry for 2 minutes.
4. Stir in the spring onions and soy sauce. 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.
2. Heat the remaining oil in a preheated 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 minutes.
3. Add the noodles and beansprouts and stir-fry for 2 minutes.
4. Stir in the spring onions and soy sauce. 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.
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more information
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