Green asparagus and shiitake with udon noodles

Ingredients for 2 servings:

• 300 g udon noodles, pre-cooked
• 300 g asparagus, green
• 150 g shiitake mushroom(s), fresh mushrooms
• 2 garlic cloves
• some ginger
• 2 spring onions, slender
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• some sugar, brown
• 1 tbsp cornstarch
• Japanese spice mix (Shichimi togarashi)
• salt and pepper
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cook the udon noodles in lightly boiling salted water for about two minutes according to the package instructions, drain well, and let it evaporate. Wash the asparagus, peel the lower third, and cut into pieces. Clean the shiitake mushrooms and slice them. Peel the garlic cloves and ginger and dice very finely. Clean and wash the spring onions, and slice the white and green parts separately. Mix the soy sauce, rice vinegar, sugar, and cornstarch with 5 tablespoons of cold water until smooth. Heat a little oil in a pan, fry the noodles briefly, then remove and set aside. Sauté the shiitake mushrooms, add the asparagus, and after about three minutes, add the garlic, ginger, and the white parts of the spring onions, then sauté everything briefly. Add the noodles and the cornstarch mixture and bring to a boil. Season to taste with soy sauce, pepper, and shichimi togarashi and serve garnished with the spring onion greens.