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 coriandercilantroX, 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.

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.