1 Cook the egg or rice noodles in a large pan of boiling lightly salted water, according to packet instructions, until tender. Drain and keep warm.

2 Mix the minced pork in a bowl with the soy sauce and sherry. Dry-fry it until it turns brown and is cooked. Drain off any fat.

3 Heat the oil in a wok or a deep frying pan and add the garlic, ginger, chillies, spring onions, red pepper, sweetcorn amd asparagus. Stir-fry for 2 minutes, then stir in the soy bean paste. Cook for 1 minute and then add the chicken stock.

4 Bring to the boil, then reduce the heat a little and let the sauce simmer gently for about 5 minutes, until it reduces and thickens.

5 Add the pork and cook gently for another 2-3 minutes. Season to taste, then mix the cooked noodles into the sauce.

6 Serve the hot spicy noodles immediately, sprinkled with some chopped chives.