Prep 15 min

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150g glass noodles, such as sweet potato, mung bean or vermicelli

2 tbsp soy sauce

2 tbsp oyster sauce

1 tsp caster sugar

2 tsp gochujang paste

1 tsp sesame oil

2 tbsp vegetable or groundnut oil

2 shallots, peeled and finely sliced

150g fine asparagus, trimmed and cut into 3cm lengths

2 garlic cloves, peeled and finely grated

3cm piece of ginger, peeled and finely grated

A large handful of beansprouts, washed

150g white crab meat

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1. Cook the noodles according to packet instructions – some will just need soaking, others will need parboiling. I like sweet potato noodles, and for those, put them in a large mixing bowl and cover with warm water to soften for 10 minutes. Meanwhile, bring a large pan of water to a boil. Cut the noodles in half with scissors, then boil for six minutes. Drain and rinse thoroughly under cold running water to stop them overcooking, then set aside.

2. In a small jug or mug, whisk the soy sauce, oyster sauce, caster sugar, gochujang, sesame oil and two tablespoons of water.

3. Put a large frying pan or wok over a high heat and add the vegetable oil. Fry the shallots for two minutes, then add the asparagus and fry for three minutes more, until slightly charred and starting to soften. Stir in the garlic, ginger and the beansprouts, and fry for another couple of minutes. Using tongs, transfer the noodles to the pan (don’t worry if they are still a little wet), pour in the sauce, then add the crab meat and toss everything together. Keep frying over a high heat for a couple of minutes, until everything is glossy and hot. Plate up immediately.