Mushroom noodle stir-fry with fried egg

Author: Emma Galloway - Chef

Photographer: Melanie Jenkins

Ready in 20 minutes, this flavoursome vegetarian stir-fry is so easy to make that it is sure to become a favourite.

Serves: 2

Time to make: 20 mins

Ingredients

Stay Awake

In a large bowl, add noodles and cover with boiling water. Set aside 5 minutes, then drain.
In a large wok or frying pan, heat peanut oil over a high heat. Add onion, garlic and ginger and stir-fry 30 seconds. Add mushrooms and continue to cook for 2-3 minutes or until tender and most of the juices have evaporated.
Add noodles, soy sauce, sesame oil, maple syrup and rice vinegar. Continue to cook, stirring, for 1-2 minutes. Season with white pepper and stir through coriander.
Serve topped with remaining coriander, chilli and an egg.

Make it vegan: Omit eggs and check noodles are vegan.

Calories 553 cal

Kilojoules 2320 kJ

Protein 17 g

Total fat 22 g

Saturated fat 4 g

Carbohydrates 65 g

Sugar 11 g

Dietary fibre 6 g

Sodium 730 mg

Calcium 60 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.