Mushroom noodle stir-fry with fried egg

Ingredients

Serves (1) Serves (2) — default Serves (4) Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 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

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Instructions

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1. In a large bowl, add noodles and cover with boiling water. Set aside 5 minutes, then drain.
2. 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.
3. 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.
4. Serve topped with remaining coriander, chilli and an egg.

Variations

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

Nutrition info (per serve)

Calories 553 cal

Kilojoules 2320 kJ

Total fat 22 g

Saturated fat 4 g

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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.

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First published: Jul 2017

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