Five minute egg and noodle stir fry recipe

  • Serves 4
  • 6mins to prepare and 5mins to cook
  • 345 calories / serving
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Heat the groundnut oil in a wok or large non-stick frying pan and add the spring onions - stir for a minute over high heat. Add the ginger and garlic purees and stir for a few seconds, then tip in the chestnuts, bamboo shoots, mushrooms, soya sauce and sesame oil and stir for a minute. Now add the eggs and stir until they are beginning to scramble - this should take only seconds.

Turn heat down to medium, stir in the noodles, sweet chilli sauce and stock until warmed through, season to taste then serve the stir-fry topped with the nuts and coriander.

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  • Ingredients

  • 1 bunch spring onions, trimmed and split lengthways
  • 1tbsp groundnut oil
  • 1tbsp ginger puree
  • 1tsp garlic puree
  • 225g water chestnuts, drained and sliced
  • 225g bamboo shoots, drained
  • 100g small mushrooms, sliced
  • 2tbsp soya sauce
  • 1tbsp sesame oil
  • 2 eggs, lightly beaten and seasoned
  • 410g Tesco fresh noodles
  • 1tbsp sweet chilli dipping sauce
  • 125ml vegetable stock
  • salt
  • black pepper
  • 40g toasted cashew nuts
  • good handful fresh coriander leaves
  • Energy 1445kj 345kcal 17%
  • Fat 16g 23%
  • Saturates 3g 16%
  • Sugars 6g 7%
  • Salt 1.9g 31%

of the reference intake
Carbohydrate 37g Protein 13.2g Fibre 6.1g


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