Mushroom noodle stir-fry with fried egg
Serves: 2
Time to make: 20 mins
Total cost: $10.48 / $5.24 per serve
(at time of publication)
Ingredients
- 2 x 200g packets pad Thai noodles
- 1 tablespoon peanut or olive oil
- 1 small red onion, finely sliced
- 2 cloves garlic, finely sliced
- 1 teaspoon finely grated fresh ginger
- 300g mixed mushrooms, finely sliced
- 2 tablespoons reduced-salt soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon maple syrup or sugar
- 1 teaspoon rice vinegar
- ground white pepper, to season
- small handful fresh coriander, roughly chopped, plus extra to garnish
- red chilli, finely sliced, to serve
- 2 fried eggs, to serve
Instructions
- 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.
Variations
Make it vegan: Omit eggs and check noodles are vegan.
Nutrition Info (per serve)
Kilojoules 2320kJ
Calories 553cal
Protein 17g
Total fat 22g
–Saturated fat 4g
Carbohydrates 65g
–Sugars 11g
Dietary fibre 6g
Sodium 730mg
Calcium 60mg
Iron 3mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: Melanie Jenkins
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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