Ingredients

• 100ml/3½fl oz light soy sauce
• 100ml/5fl oz vegetable stock
• 2 limes
• juice only
• 1 garlic clove
• crushed
• 2.5cm/1in piece ginger
• peeled
• cut into matchsticks
• 1 tbsp cornflour
• mixed with a little water to create a paste
• 1 tbsp vegetable oil
• 1 red onion
• finely sliced
• 200g/7oz shiitake mushrooms
• finely sliced
• 1 red pepper
• finely chopped
• 1 small red chilli
• chopped
• 1 tbsp chopped fresh coriander
• 4 asparagus spears
• sliced
• blanched in boiling water
• 400g/14oz egg noodles
• cooked according to packet instructions
• 1 tsp chopped fresh coriander
• to garnish

Directions

• Place the soy sauce
• vegetable stock
• lime juice
• garlic and ginger into a pan over a medium heat.
• Bring the mixture to the boil and cook for five minutes
• then add the cornflour paste and stir well to thicken the sauce.
• Meanwhile
• heat the vegetable oil in a large pan over a high heat. Add the red onion
• shiitake mushrooms
• red pepper
• chilli
• coriander and asparagus and stir-fry for 5-6 minutes
• until just softened.
• Add the noodles and mix together well.
• To serve
• place equal portions of the noodle and vegetable mixture into each of four bowls
• pour over the sauce and top with fresh coriander.