method

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.

description

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