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umami noodles

Prep time

20 min






1 organic egg

1 tbsp oil

50g chestnut mushrooms, sliced

2.5cm piece ginger, grated

1⁄2 small garlic clove, grated

Pinch chilli flakes

2 spring onions, sliced

1 handful beansprouts

400ml of hot River Cottage Ultimate Umami veg stock diluted

1 tbsp light soy sauce

100g egg noodles, cooked to packet instructions

Sea salt and freshly ground black pepper


Bring a small pan of water to the boil and gently lower the egg in. Set a timer for 6 minutes. When done, pour the hot water away, add cold water to the pan and peel the egg gently when cool enough to touch.

Meanwhile, heat the oil in a wok over a medium to high heat, add the mushrooms and stir-fry for 2 minutes.

Add the ginger, garlic, chilli flakes, spring onions and beansprouts and stir-fry for another minute.

Add the soy and the cooked noodles. Mix well to combine then cook for a further minute.

Pour the hot Ultimate Umami stock over the noodles. Taste to check the seasoning and stir in more neat stock if needed.

Top with the egg halved, a sprinkling of chilli and a few extra sliced spring onions.


Ideal for busy days, these quick, simple noodles taste like they took hours to make.