- 150 grams Chinese Egg noodle
- 1 red Chile pepper
- 1 piece fresh Ginger root (about 10 grams)
- 2 stalks Lemongrass
- 1 large Garlic clove
- 125 grams Baby corn cob (canned)
- 2 Lime leaves
- 300 grams firm Tofu
- 250 grams green Asparagus
- 1 tablespoon Canola oil
- 1 tablespoon Tamarind paste
- 100 milliliters Vegetable broth
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
Cook noodles in a pot of boiling salted water according to package instructions. Rinse with cold water and drain.
Meanwhile, rinse chile pepper, pat dry and cut into thin rings. Peel ginger root and finely chop.
Trim both ends from lemongrass, peel tough outer layer and finely chop stalks.
Peel garlic and chop finely. Drain baby corn, rinse and drain again. Halve lengthwise.
Rinse lime leaves, pat dry and cut into narrow strips. Pat tofu dry and cut into thin slices.
Rinse asparagus, cut off tough ends and cut pears diagonally into 3 cm (approximately 1-inch) pieces.
Heat oil in a wok (or large pan). Stir-fry chile, lemongrass, lime leaves, garlic and ginger for 1 minute.
Add tamarind paste, broth, tamari and honey and boil over medium heat for 2-3 minutes.
Add tofu, corn and asparagus and cook over high heat, stirring constantly, for 2-3 minutes. Add noodles and stir until warmed through, then serve with sauce.