Stir-Fried Noodles With Asparagus And Tempeh

• 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

1. 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.
2. 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.
3. 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.

egg noodles, peanut oil, bunches asparagus, garlic, ginger, green onions, bean sprouts, oyster sauce, sesame oil, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/28268 (may not work)