Egg fried noo­dles

BBC Good Food - - Easy Family -

SERVES 4 PREP 5 mins COOK 15 mins EASY V

300g white but­ton mush­rooms, sliced 2 tbsp olive oil ½ tsp smoked pa­prika 2 tsp soy sauce 250g dried egg noo­dles 1 head broc­coli, bro­ken into small flo­rets 50g frozen peas 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

1 Gen­tly fry the mush­rooms in the oil un­til soft, then add the pa­prika and plenty of sea­son­ing and keep fry­ing un­til they are browned. Stir in the soy sauce. 2 Cook the noo­dles fol­low­ing pack in­struc­tions. Mean­while, cook the broc­coli in sim­mer­ing wa­ter for 3 mins, or steam it if you pre­fer.

3 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.

GOOD TO KNOW low cal • fo­late • fi­bre • vit c • 2 of 5-a-day

PER SERV­ING 395 kcals • fat 12g • sat­u­rates 2g • carbs 51g • sug­ars 3g • fi­bre 8g • pro­tein 17g • salt 0.9g

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