noodle pancakes with asparagus

Preparation time 35 minutes Cooking time 30 minutes low-calorie cooking spray 2 garlic cloves, crushed red chilli, deseeded and finely chopped 1 teaspoon peeled and finely grated fresh root ginger 200 g asparagus spears, tough ends discarded and cut into 5 cm(2 inch)lengths 1 carrot, cut into matchsticks 200 g mangetout, trimmed and halved lengthways diagonally 250 ml vegetable stock 1 tablespoon cornflour 4 tablespoons dark soy sauce 2 tablespoons sweet chilli sauce 50 g baby spinach leaves 300 g lo-mein noodles(dried Chinese wheat and egg noodles), cooked according to packet in-structions, rinsed with cold water and drained 1 teaspoon sesame oil salt and pepper Spray a large nonstick wok with cooking spray and heat. Add the garlic, chilli and ginger and stir-fry for 1 minute. Add the asparagus, carrot, mangetout and half the stock and bring to the boil, then gently simmer for 2-3 minutes.

Mix the cornflour and remaining stock in a bowl until smooth. Add to the pan with the soy sauce and sweet chilli sauce and simmer, stirring, for 2 minutes until thickened. Add the spinach and stir until wilted. Remove from the heat.

Spray a separate large nonstick frying pan with cooking spray and heat over a high heat. Divide the cooked noodles into 4, add 2 to the pan and flatten. Reduce the heat to medium and cook for 6-7 min-utes until they develop a crust on the underside. Turn over and cook for 3-4 minutes flattening as be-fore. Remove from the pan and keep warm while you cook the remaining 2 pancakes.

Season the vegetable mixture with salt and add the sesame oil. Seve each pancake with the vegetables on top.

For asparagus& prawn noodle stir–fry, place250 g dried rice noodles in heatproof bowl,pour over boiling water to cover and leave to stand for 5 minutes, or until tender. Drain. Spray a nonstick wok with low-calorie cooking spray and heat until smoking. Add 500 g braw peeled tiger prawns and stir-fry for 3-4 minutes until they turn pink. Transfer to a plate. Add 1 deseeded and thinly sliced ta red pepper, thinly sliced onion, 200 g asparagus tips and 1 tablespoon grated fresh root ginger  to the pan and stir-fry for minutes until the onion softens. Whisk tablespoons each of hoisin sauce, sweet chilli sauce and rice vinegar and 1 tablespoon clear hin a jug. Add with the noodles and oney in prawns to the pan and toss together for 1-2 minutes until heated through.

qingquang

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