Ingredients

100g egg noodles

3/4 tbsp groundnut oil

small piece fresh root ginger (grated)

75g fresh shiitake mushrooms (sliced)

2 spring onions (cut into thirds, then thinly sliced into lengthways strips)

1/2 tbsp good-quality oyster sauce

1/2 tbsp light soy sauce

Preparation

  1. Cook the noodles according to pack instructions, then toss with a little sesame oil to stop them sticking.

  2. Heat a wok over a high heat, then add the groundnut oil. Once it’s smoking, add the ginger, stir-fry for a couple of secs, then add the mushrooms with a splash of water to create steam, and cook for 1 min. Toss through the cooked noodles for 2 mins until hot, then add the spring onions, oyster and soy sauces, and a dash more sesame oil.

For a meaty version, scatter with shredded chicken or tuna flakes or scrambled eggs.

225 kcalories, protein 7g, carbohydrate 35g, fat 8 g, saturated fat 1g, fibre 2g, sugar 2g, salt 1.36g