The Accidental Vegetarian / Mushroom & Plum Sauce Stir-fry

A nice healthy recipe to balance yesterday's chicken mania. Luckily, it's vegetarian wholly by accident, and so it contains no dried exotic pulses, fake meat, barley or condescension.

I wanted to add a picture of condescension and couldn't find one, so here are some oyster mushrooms.

Ingredients (serves 2)
4 eggs
1 orange pepper
3 spring onions
200g close capped button mushrooms
200g oyster mushrooms
200g medium thin egg noodles
2 tbsp soy sauce
4 tbsp plum sauce
A large gulp of sunflower oil

Heat the sunflower oil in a wok. Whisk the eggs with the soy sauce and pour into the oil. Wait until the bottom side of the omelet has cooked and flip. Wait half a minute more and transfer the omelet to a plate. If you're keen on reducing your fat intake, you can drain the omelet on some kitchen towels. Slice into small strips and set aside.

Cook the egg noodles according to package instructions. Drain and set aside.

Now, thinly slice the pepper, onions and mushrooms and fry in the left over oil. Stir-fry until the mushrooms have softened. Add the plum sauce and stir. Add the noodles and use tongs to mix them with the vegetables. Now take the pan of the heat and add the omelet strips. Serve and enjoy.