Tips: When you are preparing dense vegetables, such as carrots and other root vegetables, for stir-frying, slice them into thin, evenly sized pieces so that they cook quickly and at the same rate. Delicate vegetables, such as bell peppers, leeks and scallions, do not need to be cut as thinly.

Yield:4

1. Bring a small pan of water to a boil and blanch the asparagus for 1-2 minutes. Drain, set aside, and keep warm.
   
   
2. Heat the oil in a wok or large skillet and stir-fry the ginger, leek, carrot and corn for 3 minutes.
   
   
3. Add the soy sauce, oyster sauce, and honey to the wok or skillet. Stir in the shellfish and continue to stir-fry for 2-3 minutes until the vegetables are just tender and the shellfish is thoroughly heated through.
   
   
4. Add the blanched asparagus to the wok or skillet and stir-fry for about 2 minutes.
   
   
5. To serve, pile the cooked noodles onto 4 warm serving plates and spoon the seafood and vegetable stir-fry on top. Serve garnished with a large shrimp and freshly snipped chives.