Mushroom & egg ramen
Asian25 mins£0.91 a portionVegetarian
Ingredients
Serves 4
- Medium egg noodles250g
- Closed cup mushrooms300g
- Stock cubes2 cubes
- Soy sauce3 tbsp (45ml)
- Fresh ginger15g
- Garlic2 cloves
- Free range eggs4
- Frozen chopped spinach150g
- Spring onions1 bunch
Plus salt and pepper. About £3.62 for the amounts used.
Method
- 1
Boil 4 eggs for 7 minutes, then cool, peel and halve.
- 2
Fry 300g sliced mushrooms in a little oil for 5 minutes. Add 15g grated ginger and 2 crushed garlic cloves for 1 minute.
- 3
Add 2 stock cubes dissolved in 1.5 litres boiling water and 3 tbsp soy sauce. Simmer for 5 minutes, then add 250g noodles and 150g frozen spinach and cook for 4 minutes.
- 4
Ladle into bowls and top with the eggs and sliced spring onions.
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