How to make it

1. In a small bowl, mix cream dressing ingredients together and set aside. Put the asparagus strips into a bowl of cold water, let them sit until they curl, then drain and refrigerate till you need them again at step six.

2. Mix marinade ingredients together in a separate bowl and marinate noodles in the fridge for at least an hour.

3. Add eggs to a large mixing bowl, whisk, then add Lee Kum Kee Gluten Free Soy Sauce and whisk again. Fold through garlic, ginger, chives, mint, coriander, peas and haloumi.

4. Sieve flour and baking powder together into a separate bowl to make sure there are no lumps, then carefully fold through the egg mix.

5. Heat a little oil in a fry pan over a medium to high heat, then make fritters by spooning a quarter of a cup of the egg mix into the oil, one at a time till the entire mix is cooked. Flip each one to cook the second side, and set onto kitchen paper to drain.

6. In a separate bowl, mix marinated noodles and asparagus together, dish onto plates, and serve with fritters, extra Lee Kum Kee Gluten Free Soy Sauce and cream dressing. Enjoy!