Heat a wok over high heat. Add 1 tblsp of the oil and swirl to coat. Add the chicken mince and stir fry using a wooden spoon to break up any lumps, for 1 to 2 minutes or until browned. Transfer to a plate and keep warm

Add the remaining oil to the wok and swirl to coat. Add the ginger and eschallots. Stir - fry for 1 to 2 minutes until fragrant. Add the water chestnuts, sugar snaps, and asparagus and stir fry for 1 to 2 minutes. Return the chicken to the wok with the black bean sauce. Stir-fry for 1 to 2 minutes until heated through

Serve chicken with soba noodles and Asian greens, and garnish with green onion and chilli