- 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
- 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.