Chinese prawn and asparagus noodles

Ching is back in the kitchen putting a Chinese twist on a Thai favourite!

Serves 2 as a main, or 4 to share with other dishes

Ingredients:

180g rice noodles, thick, wide, dried, Thai brand or pre-soaked in ready prep veg section of supermarket 1 tbsp sesame or rapeseed oil1 clove garlic, finely chopped1 inch fresh ginger, peeled and finely grated1 red chilli, deseeded and finely chopped2 small spring onions, sliced into 1 inch pieces on the angle100g British asparagus, the bottom hardy bits snapped off, sliced 1 inch pieces on the angle, (the “Chinese” call “roll chopped”)250g pre-cooked Ecuadorian tiger prawns, deveined, de-shelled, tail on, rinsed in cold water or raw tiger prawns1 tsp Shaosing rice wine or dry sherry100g French beans (optional)

For the sauce:

100ml cold organic vegetable bouillon stock 1 tbsp low sodium light soy sauce½ teaspoon sriracha hot chilli sauce or chilli sauce1 teaspoon oyster sauce¼ teaspoon brown sugar1 tsp cornflour

Garnish:

Dry toasted ground Sichuan flakes or chilli flakes 1 handful roasted salted cashew nuts, whole or crushed1/2 lemon, wedges for garnish

Method:

• Soak the rice noodles in warm water for 20 minutes until they have softened. Drain. Dress and toss with 1 tsp of toasted sesame oil or rapeseed oil to prevent the from sticking together. Keep to one side. (The noodles turn opaque white when softened).

• For the sauce mix the bouillon stock, soy sauce, sriracha or chilli sauce, oyster sauce, sugar and cornflour together

• Heat a wok over high heat, add 1 tbsp of rapeseed oil. Give the oil a swirl around the wok, add the garlic, ginger, chilli and spring onion and toss cooking for 30 seconds, then add the asparagus and cook tossing for 30 seconds. (Adding a small splash of water around the edges of the wok to help create some steam to cook the asparagus). Then push the asparagus to the front edge of the wok, add in the cooked prawns. (If adding raw prawns add a small teaspoon of rapeseed oil to the wok before adding the raw prawns and French beans if using). Cook tossing for 30 seconds (for raw prawns cook for 1 minute until pink). Season with Shaoshing rice wine.

• Tip in the rice noodles. Toss together, adding the pre-mixed sauce stir-frying for 1 more minute.

• Remove from heat. Garnish with a sprinkle of chilli flakes and cashew nuts. Serve with a lemon wedge and eat immediately.