Fill up with fi­bre while en­joy­ing the flavour burst of more-ish mush­rooms.

Healthy Food Guide (Australia) - - CONTENTS -

Fill up with fi­bre while en­joy­ing this more-ish mush­room and noo­dle stir-fry

Mush­room noo­dle stir-fry with fried egg

Serves 1 Cost per serve $5.20 Time to make 20 min dairy free vege­tar­ian

50g pad Thai rice noo­dles 1 ta­ble­spoon olive oil ½ small red onion, finely sliced 1 gar­lic clove, finely sliced ½ tea­spoon finely grated fresh gin­ger 150g mixed mush­rooms, sliced 2 tea­spoons re­duced-salt soy sauce 1 tea­spoon se­same oil

½ tea­spoon sugar ½ tea­spoon rice vine­gar 1 egg Co­rian­der leaves, to gar­nish Sliced red chilli, to gar­nish

1 Place the noo­dles in a medium bowl and cover with boil­ing wa­ter. Set aside for 5 min­utes; drain.

2 Heat olive oil in a large wok or non-stick fry­ing pan over a high heat. Stir-fry the onion, gar­lic and gin­ger for 30 sec­onds. Add the mush­rooms; cook for 2–3 min­utes, or un­til ten­der and most of the juices have evap­o­rated.

3 Add the rice noo­dles, soy sauce, se­same oil, sugar and rice vine­gar, and con­tinue to cook, stir­ring, for 1–2 min­utes.

4 Mean­while, pan-fry egg un­til done to your lik­ing. Top noo­dles with fried egg and gar­nish with co­rian­der and chilli.

Mush­room noo­dle stir-fry with fried egg

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