Comfort in a bowl. Great for when you've been out on a school night or you're just feeling a bit down.
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
hot chilli sauce , to serve
Peel the ginger and garlic and finely grate into a large bowl.
Add the soy sauce, vinegar, sesame oil and a pinch of black pepper, then mix to make a dressing.
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.
Drain it all well, then toss in the bowl of dressing.
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).
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.
Recipe credit: Jamie Oliver