Speedy miso noodles with soft boiled egg
Method
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Bring a small pan of water to the boil and gently lower the egg in. Set a timer for 6 minutes.
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Meanwhile, heat the groundnut oil in a wok over a medium to high heat, add the mushrooms and stir-fry for 2 minutes. Add the ginger, garlic, chilli flakes, spring onions and beansprouts and stir-fry for another minute. Add the miso, soy and the cooked noodles. Mix well to combine then cook for a further minute.
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When the 6 minutes is up on the egg, pour the hot water away, add cold water to the pan and peel the egg gently when cool enough to touch.
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Season the noodles to taste and serve in a shallow bowl. Top with the egg halved and a sprinkling of chilli flakes.
Ingredients
- 1 free-range egg
- 1 tbsp groundnut oil
- 50g/1¾oz chestnut mushrooms, sliced
- 2.5cm/1in piece ginger, grated
- ½ small garlic clove, grated
- pinch chilli flakes
- 2 spring onions, sliced
- 1 handful beansprouts
- 1 tsp brown miso paste
- 1 tbsp light soy sauce
- 100g egg noodles, cooked to packet instructions
- sea salt and freshly ground black pepper
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Speedy miso noodles with soft boiled egg
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