This recipe gives me such happy memories! My son Joshua loves oriental food and before he moved to Hawaii, he and I spent a week together immersed in the culture! He took me to my first oriental food store where we bought fresh ginger root and the correct noodles and all the best foods as he taught himself to read, write and speak Japanese, he helped me to know what to buy. I bought my first wok and a tea set with "real" tea and we just really had the best week ever! This recipe was my first time cooking oriental and in a wok to! So this is what I made for him, twice! We loved it so much!
**** If you do not have a wok, use a large , deep, nonstick saute pan instead and toss ingreidients with a wooden spatchula. The wok should never be more than one third full. The food should have room to touch the hot sides of the wok.
***** Prepare all ingreidients and assemble them before starting to cook as everthing cooks very fast.
First, the noodles. Bring plenty of water to a boil in a large pot. Add the noodles and stir to separate them. Remove the pot from the heat. Cover pot and let stand for 6 minutes. Drain the noodles thoroughly in a colander. Toss noodles with 1 tsp sesame oil, if you like.
Place the wok on high heat for 1-2 minutes until very hot. Add a drop of oil, if it sizzles, it is ready. Ad the remaining oil to the wok and swirl in pan to get all sides. Being very carefull not to spill out. It will start to smoke a little, don't worry but quickly then put the scallions and ginger into the hot oil - they will sizzle. Stir them around vigorously with the spatchula for about a minute, tossing to coat.
Push the scallions and ginger to one side Add the asparagus and stir for 1-2 mins as you did the other others previous.
Pour in the sherry and allow to simmer briefly, to allow the alcohol to burn off. Add the soy sauce and stir to mix with all ingedients.
Add the noodles and toss to mix. Now add the shrimp. Toss a minutes more, not too long as the shrimp is cooked and just needs to get hot. Taste and add more soy sauce if needed. Serve immediately.
**** I made this with the leek and potato soup. DELISH!!
Just thought i would show how the ginger and asparagus should look before cooking them. (Sorry, should have put at the top first) Peel the ginger first then cut.
This is how the asparagus should look cut up
This is how the ginger should look cut into matchsticks.