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This recipe was cooked in less than 15 minutes and I have to say it was one of my tastiest stir fry recipes to date. Oh, I should also mention how easy the pan was to clean afterwards.
5/6 cloves garlic - crushed
1 tablespoons grated ginger
1-2 red chillies - sliced
200g fresh asparagus - washed, woody ends removed and chopped into 5 cm pieces
330g raw tiger prawns
6 spring onions - finely chopped
4 nests dry noodles cooked according to packet instructions
2 teaspoons sesame seeds to finish - optional
Sauce - mix together in a bowl
4 tablespoons soy sauce
2 tablespoons shaoxing rice wine
2 tablespoons honey
1 tablespoons sesame oil
Sauté the garlic and ginger for 1 minute in flavourless oil. Add the asparagus and chilli, season and cook for 2 minutes. Pour in the sauce and continue to cook the asparagus on a low heat for 2 minutes. Turn up the heat and add the prawns. When the prawns are cooked toss in the noodles and spring onion. Sprinkle with optional sesame seeds.