Serve these egg fried noodles with egg, mushrooms and plenty of green veg for a meat-free meal the whole family can enjoy. It takes just 20 minutes to make
Nutrition and extra info
- Vegetarian
Nutrition: Per serving
- kcal395
- fat12g
- saturates2g
- carbs51g
- sugars3g
- fibre8g
- protein17g
- salt0.9g
Ingredients
- 300g white button mushrooms, sliced
- 2 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ tsp smoked paprika
- 2 tsp soy sauce
Soy sauce
soy sor-sAn Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 250g dried egg noodles
- 1 head broccoli, broken into small florets
Broccoli
brok-o-leeLike cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 50g frozen peas
Peas
p-eesA type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 3 egg yolks (use the whites as well, if you prefer, or freeze them to make meringues with later)
- 2 spring onions, sliced on an angle
Spring onion
sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
Method
Gently fry the mushrooms in the oil until soft, then add the paprika and plenty of seasoning and keep frying until browned. Stir in the soy sauce.
Cook the noodles following pack instructions. Meanwhile, cook the broccoli in simmering water for 3 mins, or steam it if you prefer.
Put the mushrooms, broccoli and peas in a bowl with the egg. Add the noodles with some of the water still clinging to them, then drain the pan. Tip everything from the bowl back into the pan and stir to heat through. Make sure the egg is thoroughly cooked before serving, then scatter over the spring onion.
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