Ever had one of those days??? This started off planned as an Italian dish but somewhere along the line I had a craving to something more oriental so it developed into this……

I scoured the fridge and found things that needed using up so chucked it all in. Everyone went craaaazy for it so it’s ended up on the blog and on our monthly menu plan.

Serves 4

500g linguine

Low calorie cooking spray
2 large eggs , lightly beaten
1 tsp pepper flakes

1 courgette, cut in half vertically, then sliced into half moons
200g mushrooms, thinly sliced
4 green onions, chopped (or chopped red onion, I told you I was clearing out the fridge!!)

3 cloves garlic, minced
2 tbsp dark brown Muscovado sugar
80ml low sodium soy sauce
1 tbsp sweet chilli sauce
1 tbsp Lazy Ginger, shredded

1 handful fresh coriander, chopped
80g salted peanuts, chopped
Handful of sesame seeds

And if you’re a complete nut fan like me, you can add another tablespoon of peanut butter into the hot noodles at the end

Bring a large stock pot of salted water to the boil. Add linguine and cook according to package directions. Drain and set aside.

In a medium bowl combine brown sugar, soy sauce, sweet chilli sauce, and ginger; whisk well to combine; set aside.

Spray a non-stick pan with low calorie cooking spray and set over a low-medium heat. Add the beaten eggs and red pepper flakes and make a thin omelette. Once cooked, set aside to cool and cut into thin strips.

Return the large stock pot to the stove, over medium heat and spray with cooking spray. Add the courgette, mushrooms, and onions. Sauté over medium high heat for 5-6 minutes or until the vegetables are starting to brown and are cooked through.

Turn the heat down to low, add the noodles and eggs back to the pot, then pour the sauce mixture over the top and add the peanuts. Using a wooden spoon, stir well to coat pasta and vegetables with sauce.

Remove from heat, dish up and sprinkle over the coriander and sesame seeds.

Note; as I was clearing out the fridge in readiness for my next grocery delivery I had a cooked chicken breast left over. I shredded it and added it to the noodles as they went back into the stock pot. Otherwise this is a great vegetarian dish.