Fried Noodles, Bean Sprouts and Asparagus


  • 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


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.