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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
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.