Egg Fried Noodles Recipe

Ingredients

A thumb of ginger
4 tbsp tamari
1 tbsp toasted sesame oil
1 tbsp black rice vinegar or balsamic vinegar
200g purple sprouting broccoli
200g chestnut mushrooms
1 pointed cabbage
1 onion
3 garlic cloves
4 eggs
250g asia noodles
A handful of coriander

Prep: 15 mins | Cook: 20 mins

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Method

1. Peel the ginger and finely grate it into a small bowl. Pour the tamari, sesame oil and vinegar into the bowl. Stir together and pop the bowl to one side.

2. Trim any woody ends from the broccoli, and slice the stems into bite-sized pieces. Slice or tear the mushrooms into smaller pieces. Trim and discard the base of the cabbage, then slice it in half lengthways. Thinly slice the cabbage. Peel and thinly slice the onion. Peel and thinly slice the garlic cloves.

3. Pour 1 tbsp oil into a large frying pan or wok, and warm over a medium-high heat. Crack the eggs into a bowl and season with a pinch of salt and pepper. Whisk the eggs well with a fork. When the pan is hot, pour in the eggs. Cook the eggs for 2-3 mins, swirling occasionally with a wooden spoon, till just beginning to set. Scoop the eggs out of the pan into a bowl and pop to one side.

4. Scrape any leftover bits of egg out of the pan (you don't need to wash it). Pour in an extra 1 tbsp oil. Add the garlic and sizzle, stirring, for 15 secs, then slide the onion, mushrooms and broccoli into the pan. Stir-fry the veg for 5-6 mins, till just tender and a little caramelised at the edges.

5. While the veg cook, fill up your kettle and boil it. Pour the hot water into a medium-sized pan, refilling and boiling the kettle, if necessary. Pop the pan onto a high heat and return to the boil. When the water in the pan is boiling, drop in the noodles. Simmer for 5-6 mins, till just tender, then drain well and rinse with cold water to stop them cooking. Shake the noodles dry and set to one side.

6. When the veg in the pan arejust tender, add the chopped cabbage. Continue to stir-fry for a further 2-3 mins till the cabbage has softened.

7. Tip the cooked egg back into the pan, and use your spoon to break it up into small chunks. Pour in the tamari sauce. Stir well and cook for 30 secs. Add the drained noodles to the pan and toss with the veg to mix. Warm through for 2-3 mins.

8. Taste the noodles and season with a little salt and pepper, if needed. Divide the noodles between warm, shallow bowls and tear over the coriander leaves to garnish. Serve straight away.

9.
The stir-fried noodles will keep for up to 3 days in the fridge in airtight tubs. Divide the noodles and vegetables between tubs and seal. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot.