150g egg noodles
175g mushrooms, finely chopped
175g onions, peeled and diced
125g Barker’s Tamarillo & Plum Chutney
1/2 tsp mushroom stock powder
150g cooked lamb rumps, sliced
250g green peas, cooked
5 mint sprigs
Cook the egg noodles according to the package instructions.
Drain, rinse and keep warm.
Heat a little oil in a pan and add the mushrooms and onion, and cook over a low heat until soft.
Add the Barker’s Tamarillo & Plum Chutney and mushroom stock.
Make a nest of egg noodles on small plates, add the mushroom mixture.
Add the lamb and peas, garnish with the mint.
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