- 2 tablespoons peanut oil
- 1 tablespoon finely shredded ginger
- 2 cloves garlic, thinly sliced
- 2 bunches asparagus, sliced
- 2 green onions (scallions), sliced
- 7oz (200g) sugar snap peas, trimmed and halved
- 2 tablespoons chilli bean paste
- 2 tablespoons light soy sauce
- 2 teaspoons water
- 1 cup (140g) shelled edamame
- 7oz (200g) enoki mushrooms
- 9 ounces (250g) mature spinach, trimmed
- 8.8oz (250g) thin brown rice noodles, cooked and drained
- Thinly sliced small red chile or store-bought Asian chilli jam, to serve
- Cilantro leaves, to serve
- Heat the oil in a large non-stick frying pan or wok over high heat. Add the ginger and garlic and cook for 1 minute. Add the asparagus, onion and peas and cook, stirring, for a further 1 minute. Add the chilli bean paste, soy sauce and water and cook, stirring, for 1–2 minutes or until combined. Add the edamame, enoki, spinach, and noodles, toss to combine and cook for 1 minute or until warmed through. Top with the chile and cilantro to serve.