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21.7p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Bring a pan of water to the boil and add the eggs. Cook for 6 minutes, then drain and cover with cold water until later. Meanwhile, crumble the stock cubes into a large saucepan and stir in 1.2L water. Add the ginger, soy sauce and ½ the salad onions, then heat gently until simmering.
Heat the oil in a frying pan, add the courgettes and mushrooms and fry for 5 minutes, or until lightly browned. Peel the eggs.
Transfer the mushrooms and courgettes to the pan of stock, add the noodles and cook for a further 3 minutes, until the noodles are tender. Ladle into shallow bowls, halve the eggs and add to the bowls, topping each one with the remaining salad onions and a sprinkling of parsley.
A noodle broth is a good way of using up vegetable odds and ends from the fridge such as French beans, runner beans, sugar snaps, kale or broccoli. Small quantities of leftover cooked chicken, pork, beef or lamb from a roast can also go in when adding the noodles.
Typical values per serving when made using specific products in recipe
Energy | 1,468kJ/ 350kcals |
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Fat | 13g |
Saturated Fat | 2.3g |
Carbohydrates | 39g |
Sugars | 5.5g |
Fibre | 5g |
Protein | 18g |
Salt | 2.2g |
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