Ahhhh asparagus season, thou art too short! One of our favourite seasons has rolled around again and we plan to make the most of it. This tasty little Chinese number invokes memories of our first ever Chinese restaurant experience, but we’ve reworked the recipe for maximum nutrition and freshness. Sihk faahn! (that’s Cantonese for bon appetit!)
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Tenderstem Broccoli ®
Egg Noodle Nest(ContainsEgg, Gluten)
Soy Sauce(ContainsGluten, Soya)
Yellow Bean Sauce(ContainsSoya)
Remove the woody end of the asparagus and cut into 4cm pieces. Cut the very end off the tenderstem broccoli. Finely slice the spring onion, separating the white and greens. Peel the garlic and ginger and finely dice.
In a dry pan, toast off the cashew nuts for a few mins until golden. As always, watch your nuts closely as they can burn quickly.
Boil a large pot of water with ¼ tsp of salt for the noodles and tenderstem. Boil the noodles for 4 mins until just cooked and add the tenderstem for the last 2 mins. Drain them under cold running water and put back in the pan filled with cold water.
In the same pan you used for the nuts, now add 1 tbsp of oil over a high heat. Add the asparagus and fry off for 3 mins, remove from the pan and reduce the heat to medium.
Mix the soy sauce, yellow bean sauce, rice vinegar and 3 tbsp of water.
Add the whites of the spring onion, garlic, ginger and sesame oil to the pan and cook for 1 min. Add the asparagus back to the pan along with the sauce and mix everything together. Add the drained noodles and broccoli and warm everything through.
Divide the stir fry between your bowls and top with the toasted cashew nuts and the greens of the spring onions.