Ching served up a tasty Chinese prawn and asparagus noodles on today’s episode of Lorraine.

The ingredients are: 180g rice noodles, thick, wide, dried, Thai brand or pre-soaked in ready prep veg section of supermarket, 1 tbsp sesame or rapeseed oil, 1 clove garlic, finely chopped, 1 inch fresh ginger, peeled and finely grated, 1 red chilli, deseeded and finely chopped, 2 small spring onions, sliced into 1 inch pieces on the angle, 100g British asparagus, the bottom hardy bits snapped off, sliced 1 inch pieces on the angle, (the “Chinese” call “roll chopped”), 250g pre-cooked Ecuadorian tiger prawns, deveined, de-shelled, tail on, rinsed in cold water or raw tiger prawns, 1 tsp Shaosing rice wine or dry sherry and 100g French beans (optional).

For the sauce: 100ml cold organic vegetable bouillon stock, 1 tbsp low sodium light soy sauce, ½ teaspoon sriracha hot chilli sauce or chilli sauce, 1 teaspoon oyster sauce, ¼ teaspoon brown sugar and 1 tsp cornflour.