Stir-Fried Noodles With Asparagus And Tempeh - cooking recipe

Ingredients

8 oz egg noodles
2 tsp peanut oil
13 oz tempeh, halved, sliced
2 bunches asparagus, cut into 3 inches pieces
2 cloves garlic, finely chopped
1 tbsp grated fresh ginger
3 None green onions, sliced
3 oz bean sprouts, trimmed
1/4 cup oyster sauce
1 tsp sesame oil
6 sprigs fresh cilantro, leaves picked

Preparation

Cook noodles in boiling salted water until al dente. Drain and rinse under cold running water to cool. Spread out on a clean tea towel for at least 1 hour, until dry.
Heat 1 tsp oil in wok or large frying pan. Cook tempeh for 2 mins per side, until golden brown. Set aside. Add remaining oil to wok. Stir-fry asparagus, garlic, ginger and green onions over high heat for 2-3 mins, until bright green. Set aside.
Add noodles to wok and stir-fry over high heat for 4 mins, until noodles separate and dry out slightly. Add bean sprouts and cook for 2 mins. Add oyster sauce, sesame oil and 1/4 cup water. Return asparagus and tempeh to wok and toss to combine. Serve with cilantro.