For a multitude of reasons I’ve not written anything foodie for a while, so to make up here is last night’s stir-fry. Yes, it’s another variant on one of my ever adaptable recipes. And this is a stir-fry with no soy sauce or the like, so it’s low salt, light and fresh – and quick.

Prawn & Asparagus Stir-fry with Lemon & Noodles

Serves: 2 for a generous main course
Preparation: 15 minutes
Cooking: 10 minutes

For the Stir-fry

• 2 nests of fine noodles
• 2 160g packs raw king prawns (more if greedy)
• 1 bunch of English asparagus
• 2 banana shallots, finely sliced
• 3cm piece of fresh ginger, finely chopped
• 3-6 cloves of garlic (according to taste), thinly sliced
• knob of butter
• 3 tbsp olive oil

For the Sauce

• 1 heaped tsp cornflour
• juice & zest of a lemon
• 50ml dry sherry
• pinch chilli flakes
• black pepper

What to do …

1. As always with stir-fry, have everything prepared before you start cooking.
2. Mix all the sauce ingredients in a small bowl.
3. Prepare the asparagus. Break off the lower part of each spear (it’ll break where it wants to) and discard the lower woody piece. Cut the top of each spear into 5cm-ish pieces.
4. Sauté the shallot, ginger, garlic & asparagus (yes, really!) in the olive oil & butter for about 4 minutes until the shallot is going translucent.
5. Meanwhile cook the noodles according to the packet instructions.
6. Add the prawns and continue cooking until they’re all pink and cooked through; about another 3 minutes.
7. Add the sauce to the pan and cook for 2-3 minutes more to thicken and coat the prawns & asparagus.
8. Drain the noodles and divide between warmed bowls.
9. Top each bowl of noodles with stir-fry.

Sorry, no photo – we ate it all!