Jamie’s Hungover Noodles

Ingredients

• 5 cm piece of ginger

• 1 clove of garlic

• 2 tablespoons low-salt soy sauce

• 3 tablespoons rice wine vinegar

• 3 tablespoons sesame oil

• 1 Chinese cabbage

• 500 g fresh or frozen broccoli

• 250 g medium egg noodles

• 200 g mangetout

• 4 large free-range eggs

• olive oil

• hot chilli sauce , to serve

Method

1. Peel the ginger and garlic and finely grate into a large bowl.

2. Add the soy sauce, vinegar, sesame oil and a pinch of black pepper, then mix to make a dressing.

3. Trim and shred the cabbage and put it into a large pan of boiling salted water with the broccoli (cut into florets first, if using fresh) and noodles to cook for around 3 minutes, then add the mangetout for a final minute.

4. Drain it all well, then toss in the bowl of dressing.

5. Fry the eggs in a large non-stick frying pan on a medium heat with a lug of olive oil until cooked to your liking (I like mine with a runny yolk).

6. Divide the noodles between bowls, pop an egg on top of each one, and serve drizzled with chilli sauce for that all-important added kick.

Tips

EASY SWAPS
- Feel free to add any other fresh seasonal veg, or leftovers you have in the fridge.
- I use garlic, chilli and soy to flavour the noodles, but you could swap in a chilli garlic sauce, hoisin, or even black bean sauce if that’s what you’ve got.
- Using buckwheat noodles, which you can see in the picture, is really nice – they’re a little bit more expensive than regular noodles, but have a great flavour and texture. Just make sure you check the packet instructions in case they take longer to cook. Of course, feel free to swap in any other noodles.