Soft fried noodles contrast beautifully with crisp bean sprouts and asparagus in this super quick recipe.

115 g/4 oz dried egg noodles
60 ml/4 tbsp vegetable oil
1 small onion, chopped
2.5 cm/ 1 in piece of fresh root ginger, peeled and grated
2 garlic cloves, crushed
175 g/6 oz young asparagus spears, trimmed
115 g/4 oz bean sprouts
4 spring onions, sliced
45 ml/3 tbsp soy sauce
Salt and freshly ground black pepper
Serves 2
Bring a pan of salted water to the boil. Add the noodles and cook for 2-3 minutes, until just tender. Drain and toss in 30 ml/2 tbsp 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 spring onions 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.