1 cm piece of fresh root ginger,
peeled and chopped
350 g lean cooked chicken, finely
2 spring onions, finely chopped, to
Salt and ground white pepper
1. Trim ends from asparagus spears and slice spears into
2.5 cm pieces. Pour stock into a large saucepan along with soy sauce
and sherry. Stir in brown sugar. Bring to the boil and add asparagus
and noodles. Simmer, covered, for 5-6 minutes.
2. Stir in chopped ginger and shredded chicken and season
with salt and pepper. Simmer for 3-4 minutes to heat through.
Garnish with chopped spring onions and serve.