Five minute egg and noodle stir fry recipe
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
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.
