Chinese Noodle with Asparagus Recipe

Ingredients :

500 g (1/2 lb) Fresh Chinese wheat noodles

250 g  (1/2 lb) Fresh asparagus

2 tablespoons Canola oil

2 cloves Garlic, minced

1 teaspoon Fresh ginger root, minced

1 cup Water

1 tablespoon Cornstarch

2 tablespoons Chinese rice wine

2 tablespoons Soy sauce

1 tablespoon Fermented black beans

200 g Spinach with stems, rinsed

2 teaspoons Dark sesame oil

Salt and pepper to taste

Method :

Boil the noodles in a large pot of water until soft. Drain well. Rinse with cool water a few times until the noodles are cool. Break off the tough ends of the asparagus and cut the rest of the spears into 2 inch lengths. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the garlic and ginger, sauté for 1 minute, making sure not to brown the garlic. Add the asparagus and 1/2 cup of water. Simmer for 2 minutes. Put the cornstarch into a  small mixing bowl, stir i n the remaining 1/2 cup of water and the rice wine. Stir well. Add this mixture, soy sauce and the fermented black beans to the simmering vegetables. Let the sauce boils for a few seconds before adding the spinach and stir until it wilts. Remove the skillet from the heat. Heat the remaining oil in a skillet over high heat. Divide the noodles into four mounds and place the moulds of noodles in the hot frying pan. Reduce the heat to medium high and fry for at least 5 minutes or until they develop a golden-brown curst on the bottom. Turn the noodles over and fry them for another 3 minutes. While the noodle cooks, reheat the vegetables and the sauce slightly. Add the sesame oil, salt and pepper to the vegetable mixture. Place the noodles on the plates, spoon the sauce and vegetables over and around the noodles and serve.