Hangover noodles

Serves: 4

 

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

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