Ingredients:
- 1 bunch of medium sized asparagus (about 450g)
- 1 box Fry’s chicken-style strips
- 1/2 cup green peas
- 2 packages oriental flavoured ramen noodles (about 90g)
- soy sauce
- olive oil
- 3 cloves of garlic, crushed
- 3 cm piece of ginger, slivered
- 1/2 cup of water with dissolved cornstarch
To serve
- baby spinach
- sesame seeds
Noodle Stir-fry
Method:
Cook noodles according to packaging and set aside.
Heat the oil in a wok over a medium heat. Fry the garlic and chili flakes for 30 seconds.
Add the asparagus and fry for about 2 minutes. Add the peas and ginger and fry for 3 minutes.
Now add the soy sauce. Stir well to coat the vegetables. Add the water with dissolved cornstarch. Stir well to mix together the liquids.
In a different pan cook the ‘chicken-style strips’ for 8 – 10 minutes in a little oil and add some soy sauce while cooking.
Give the vegetables one more stir for 30 seconds. The liquid will start to thicken and then combine strips with vegetable mix.
Add the sesame seeds and spinach and then serve stir-fry on noodles.
Submitted byWally and Debbie Fry
Tips and Tricks
If not using right away, store asparagus in a loose plastic bag in your vegie crisper, with the ends wrapped in damp paper towel. This will prolong the life of your asparagus.
Frozen peas are of course fine for this recipe, and are a great stock item for your freezer – pop them into any number of recipes for an easy serve of green vegies.
