Ingredients
10 total- 1 tbsp sunflower oil
- 2 shallots, finely sliced
- 1 (250g) pack wholewheat noodles
- 4 cm piece ginger, finely grated
- 2 garlic cloves, crushed or grated
- 0.5 tbsp chilli oil
- 1 (125g) tin mackerel fillets in spring water, drained
- 300g (300g) pack Tenderstem stir-fry mix
- 2 tbsp light soy sauce
- 4 medium eggs
Method
5 stepsStep 1
Heat half the oil in a wok or large, high-sided frying pan over a low heat. Add the shallots; fry for 6-8 mins.
Step 2
Meanwhile, cook the noodles in boiling water for 4-5 mins or until just tender. Drain, reserving a mugful of the noodle water. Refresh the noodles under cold water.
Step 3
Add the ginger and garlic to the wok and fry gently for 1 min. Increase the heat to medium; stir in the chilli oil and mackerel. Stir-fry for 2 mins, breaking up the mackerel. Lift the mixture out of the pan with a slotted spoon and set aside, leaving any oil behind.
Step 4
Add the stir-fry mix to the pan and toss for 5-6 mins, until just tender. Tip the noodles, mackerel mixture and soy sauce into the pan and toss until heated. Loosen with a couple of tablespoons of noodle cooking water if needed.
Step 5
Meanwhile, place another large frying pan over a high heat. Add the remaining oil and fry the eggs until cooked to your liking. Divide the noodles between plates; serve topped with a fried egg and a grind of black pepper.