Mushroom & egg fried noodles

• Medium egg noodles250g
• Closed cup mushrooms300g
• Free range eggs4
• Frozen garden peas150g
• Soy sauce3 tbsp (45ml)
• Spring onions1 bunch
• Garlic2 cloves
• Vegetable oilstore cupboard1 tbsp (15ml)

Plus salt and pepper. About £3.51 for the amounts used.

Method

1. 1

   Cook 250g noodles following the pack and drain.

2. 2

   Stir-fry 300g sliced mushrooms in 1 tbsp oil in a hot wok for 5 minutes. Add 150g frozen peas and 2 crushed garlic cloves for 2 minutes.

3. 3

   Push to one side, add 4 beaten eggs and scramble until just set.

4. 4

   Add the noodles and 3 tbsp soy sauce and toss for 2 minutes. Serve with sliced spring onions.