Hungover noodles

  • 1 thumb-sized 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 eggs
  • olive oil
  • hot chilli sauce, to serve
  1. Peel the ginger and garlic and finely grate into a large bowl. Add the soy sauce, vinegar, sesame oil and a pinch of 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.
  2. Meanwhile, 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.