This is a really unusual way to make use of a fantastic seasonal ingredient.
- 225g noodles
- 225g asparagus
- 125g onion
- 2 carrots
- 3 spring onions
- 2 garlic cloves
- 1 tbsp. sesame seeds
- 1 ½ tsp. sesame oil
- 2 tsp. caster sugar
- 2 tbsp. soy sauce
- 2 tbsp. vegetable oil
Finely slice the onion and carrots so that they're of the same size. Finely slice the spring onions and mince the garlic cloves. Slice the asparagus spears thinly.
Cook the noodles according to packet instructions.
Meanwhile, heat the oil in a wok. Stir fry the asparagus, onion, garlic and carrots until they’ve begun to soften – around five minutes.
Add in the spring onions. Mix the soy sauce and caster sugar together in a small bowl, then tip this mixture into the wok.
Add the noodles to the mixture and heat them until they're warmed through.
Stir in the sesame seeds and sesame oil to finish the dish.