Yes, more asparagus!
Shrimp, asparagus and bok choi noodles (serves 4)
| Ingredient | Calories per serving |
|---|---|
| 210g dry egg noodles | 72 |
| 145g asparagus | 7 |
| 120g bok choi | 4 |
| 1 tbsp sesame oil | 30 |
| 1 tbsp sunflower oil | 31 |
| 400g raw, peeled shrimp | 119 |
| 1 tbsp soy sauce | 2 |
| 1 tsp fish sauce | 1 |
| 1 tbsp rice wine vinegar | 3 |
| 1 tsp ground ginger | 2 |
| 1 tbsp cornflour | 7 |
| 1 clove garlic, finely chopped | 1 |
Total calories per serving: 280
Method: Cook the noodles according to the packet instructions and set aside. Slice the asparagus spears into 1cm lengths and separate the tips. Slice the bok choi into similar sized pieces and separate out the more stalky parts from the more leafy ones. Place the shrimp into a small bowl and stir in the remaining ingredients.
Now put a wok or large frying pan over a medium-high heat and add the sesame and sunflower oils. When the oil is good and hot, stir in the shrimp and all of the asparagus except the tips. Stir fry for about three minutes, or until the shrimp is cooked through. Then add the asparagus tips and the stalkier parts of the bok choi. Cook for another minute or so, then finally stir in the leafy parts of the bok choi and the reserved noodles. Continue to stir over a highish heat until the noodles are warmed through.
Serve immediately, with a little more soy sauce to taste.
