Ingredients
- 4 ounces dried Chinese egg noodles
- 4 tablespoons vegetable oil
- 1 small onion, chopped
- 1-inch piece of fresh ginger root, peeled and grated
- 2 garlic cloves, crushed
- 6 ounces young asparagus spears, trimmed
- 4 ounces bean sprouts
- 4 scallions, sliced
- 3 tablespoons soy sauce
- Salt and Freshly ground black pepper
Instructions
Bring a pan of salted water to a boil. Add the noodles and cook for 2-3 minutes, until just tender. Drain and toss with 2 tablespoons of the oil. Heat the remaining oil in a wok or frying pan until very hot. Add the onion, ginger and garlic and stir-fry for 2-3 minutes. Add the asparagus and stir-fry for 2-3 minutes more. Add the egg noodles and bean sprouts and stir-fry for 2 minutes. Stir in the scallions and soy sauce. Season with salt and pepper, adding salt sparingly, as the soy sauce will probably supply enough salt in itself. Stir-fry for 1 minute, then serve at once.