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You can make Chinese‐style stir‐fried noodles with dried wheat or rice noodles, or with fresh egg noodles. And this recipe can be made with virtually any green vegetable. For example, I've used asparagus; substitute at will, making sure the vegetable is cut into bite‐sized pieces and cooked until tender before proceeding. If you'd like to use sautéed rather than parboiled vegetables, see the second variation, below. You can also combine these noodles with almost any stir‐fried dish.

Ingredients

• 1 pound asparagus, more or less, no thicker than a pencil
• 1 pound Chinese wheat noodles of spaghetti like thickness
• 3 tablespoons peanut (preferred) or other oil
• 1 tablespoon minced garlic
• 1 tablespoon peeled and minced fresh ginger
• 1/2 cup chicken or vegetable stock or reserved cooking water
• 1 tablespoon soy sauce
• 1/4 cup minced scallion or chives
• 1 tablespoon dark sesame oil (optional)

Preparation

Bring a large pot of water to a boil; salt it. Meanwhile, break the bottoms of the asparagus (they usually snap right at the point there the stalk is tender enough to eat); cut them into 1‐to 2‐inch lengths. When the pot of water is boiling, blanch the asparagus just until they begin to become tender, 1 to 3 minutes depending on their thickness. Remove them from the water with a slotted spoon and quickly plunge into ice water to stop the cooking.

Using the same water, cook the noodles, stirring occasionally and beginning to taste after 4 or 5 minutes (less time if you're using fresh noodles). When they are just tender, drain thoroughly, reserving 1/2 cup cooking liquid if you do not have any stock. Toss with a tablespoon of the oil (a little more if you are not proceeding with the recipe right away), and set aside.

Just before you are ready to eat, heat a large skillet or wok (preferably non‐stick) over medium‐high heat for 3 or 4 minutes. Add the remaining oil, then the garlic and ginger; let sizzle for about 15 seconds, then toss in the noodles. Raise the heat to high and let the noodles sit for about a minute, until they begin to brown on the bottom. Toss once or twice and allow to sit again. Add the stock or cooking water and stir, scraping to loosen any bits that may have stuck to the bottom. Add the (drained) asparagus and stir a few times; add the soy sauce and scallion or chives and the sesame oil if you are using it. Stir and serve.

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Source: How to Cook Everything