This super-tasty, quick noodle recipe is perfect when you’re feeling a little down in the dumps. It’s all about that punchy dressing you toss hot veg and noodles through, which you then serve up with a fried egg and chilli sauce. Bend the recipe to suit the ingredients you’ve got to hand. Comfort in a bowl.
5cm 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
500g fresh or frozen broccoli
250g medium free-range egg noodles
200g snow pea
4 large free-range eggs
hot chilli sauce, to serve
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 snow pea 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.
• 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 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.
Jamie: Keep Cooking and Carry On, Fridays 7:30pm only on 10.