Beefy Noodles

1. Cut steak into thin strips and marinate in sesame oil, 5-spice powder and sweet chili sauce anywhere from a few minutes to 3 or 4 hours, the longer the better.
2. Cut asparagus into 5cm (2 in.) pieces and blanch in boiling water for a few seconds, then plunge into cold water. Drain and set aside. (Remember to cook the noodles if they are dried.)
3. In a large frying pan or wok, heat up some olive oil and quickly fry the onions, garlic and ginger. After a minute, add the garam masala, dried coriander and the beef; fry over high heat for about 30 seconds. When the beef has just changed colour, remove from the pan and set aside.
4. In the same pan, add a little more oil and fry the asparagus for about 30 seconds. Add the chicken stock, coconut cream and noodles, stirring constantly. When done, add the beef just to heat through.
5. Serve sprinkled with fresh coriander and extra sweet chili sauce.