Noodles with green asparagus

Boil a liter of water in a kettle.

Mix the chicken seasoning and olive oil with the What The Cluck pieces.

Peel the ginger and grate finely.

Peel and crush the garlic.

Peel the onions and cut into thin half rings.

Wash the sugar snaps and cut off the ends.

Wash the asparagus and, if necessary, cut the tough part off the bottoms. Cut the asparagus in half and cut each half in half again lengthwise.

Cook the noodles in a large pot with the boiled water for about 5 minutes (longer/shorter depending on package instructions). Drain and rinse with cold water to stop the cooking process. Keep separate.

Heat some stir fry oil in a large pan (or wok if you have one) and add the seasoned What The Cluck pieces. Fry for about 5-8 minutes over medium heat until golden brown and crispy. Remove the pieces from the pan and drain on a plate lined with kitchen paper.

Add some extra stirfry oil to the pan/wok and stir fry the onion, garlic, ginger, sugar snap peas and asparagus for about 5-6 minutes until the onion is soft.

Add the What The Cluck pieces back to the pan/wok, add the chili sauce, soy sauce and a tablespoon of water and mix well.

Stir-fry for another minute or two to reheat the What The Cluck pieces and spread the sauce.

Divide the noodles over two plates and serve with the stir fried vegetables.