Baby Asparagus with Crispy Noodles Recipe

Tender asparagus spears tossed with sesame seeds and served on a bed of crispy, deep-fried noodles makes a lovely dish for casual entertaining. The lightly cooked asparagus retains all its fresh flavor and bite and contrasts wonderfully with the noodles. Try this with baby leeks. Toss them in the sauce until just tender.

Ingredients: (Serves 4)

15 ml/1 tablespoon sunflower oil

350 g/12 oz thin asparagus spears

5 ml/1 teaspoon salt

5 ml/1 teaspoon ground black pepper

5 ml/1 teaspoon golden caster (superfine) sugar

30 ml/2 tablespoons Chinese cooking wine

45 ml/3 tablespoons light soy sauce

60 ml/4 tablespoons oyster sauce

10 ml/2 teaspoons sesame oil

60 ml/4 tablespoons toasted sesame seeds

For the noodles:

50 g/2 oz dried bean thread noodles or thin rice noodles

Sunflower oil, for deep-frying

Method:

First make the crispy noodles. Fill a wok one-third full of oil and heat to 180ºC/350ºF or until a cube of bread, dropped into the oil, browns in 45 seconds. Add a small bunch of noodles to the oil; they will crisp and puff up in seconds.

Using a slotted spoon, remove from the wok and drain on kitchen paper. Set aside. Cook the remaining noodles in the same way.

Heat a clean wok over a high heat and add the sunflower oil. Add the asparagus and stir-fry for 3 minutes.

Add the salt, pepper, sugar, wine and both sauces to the wok and stir-fry for 2-3 minutes. Add the sesame oil, toss to combine and remove from the heat. To serve, divide the crispy noodles between 4 warmed plates or bowls and top with the asparagus and juices. Scatter over the toasted sesame seeds and serve immediately.

Happy Cooking,

Carol