Backstreet Beans & Egg Noodle Boogie

Name: baked beans and egg noodle stir‑fry
Total time: 25 min
Yield: 2 servings
Ingredients: 200 g egg noodles; 1 egg; 1 cup baked beans; 1 onion; 2 cloves garlic; 1 tbsp olive oil; 1 tsp soy sauce; ½ tsp chilli flakes; to taste salt; to taste pepper

aka baked beans and egg noodle stir‑fry

We’re cooking up a nostalgic beat with beans, noodles and a single egg that’ll have you dancing in the kitchen.

25minutes

620kcal / serving

2serves

Easydifficulty

no shops were harmed

Ingredients

200 gegg noodles
1egg
1 cupbaked beans
1onion
2 clovesgarlic
1 tbspolive oil
1 tspsoy sauce
½ tspchilli flakes
to tastesalt
to tastepepper

28gprotein

95gcarbs

12gfat

≈ 620 kcal each, give or take a vibe

Method

Cook the egg noodles in boiling salted water for 4‑5 minutes, drain and set aside.
Heat olive oil in a large pan over medium heat. Add finely chopped onion and minced garlic; sauté 2‑3 minutes until fragrant.
Push the aromatics to the side, crack the egg into the pan and scramble until just set.
Stir in the baked beans, soy sauce and chilli flakes; heat through 2 minutes.
Add the noodles, toss everything together, season with salt and pepper, and serve hot.

For extra bounce, rinse the noodles in cold water after draining – it stops them from over‑cooking while you finish the sauce.

Pairs beautifully with A spontaneous living‑room karaoke session to 90s pop hits.

So… how was it? Be honest.

got different stuff in your fridge?Make me dinner →