Oriental asparagus with omelet and noodles

Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom. Put the asparagus in the asparagus pan and fill it with so much water that the heads still protrude. Or cook the asparagus in an ordinary pan, where they fit horizontally. Bring to the boil with the lid on the pan and turn off the heat after 5 minutes. Leave covered for 10-15 minutes. Remove the asparagus from the pan and cut into 3 pieces.

Beat the eggs with 2 tbsp water. Heat 1/2 a sunflower oil in a frying pan with non-stick coating and bake in 3 min. A thin omelet of 1/4 of the egg mixture. Bake 3 more omelets. Cut the omelets into long strips.

Prepare the noodles according to the instructions on the package and spread over 4 bowls.

Heat the rest of the oil in a wok. Stir-fry the asparagus, soy sauce, sesame oil and ginger syrup 1 min. Scoop on the noodles. Put the omelette strips on top and sprinkle with the spring onions.