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

Directions

• Bring a small pan of water to the boil and gently lower the egg in. Set a timer for 6 minutes.
• 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.
• 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.
• Season the noodles to taste and serve in a shallow bowl. Top with the egg halved and a sprinkling of chilli flakes.