4 asparagus spears, sliced, blanched in boiling water
1 small red chilli, chopped
1 tbsp chopped fresh coriander
1 tsp chopped fresh coriander, to garnish
1 garlic clove, crushed
2.5cm/1in piece ginger, peeled, cut into matchsticks
2 limes, juice only
1 red pepper, finely chopped
1 red onion, finely sliced
200g/7oz shiitake mushrooms, finely sliced
400g/14oz egg noodles, cooked according to packet instructions
1 tbsp cornflour, mixed with a little water to create a paste
100ml/3Β½fl oz light soy sauce
1 tbsp vegetable oil
100ml/5fl oz vegetable stock