Hungover noodles

Noodles

Serves 4

  • 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

This super-fast, super-tasty meal is perfect when you're feeling a little down or, let's be honest, a bit hungover, as it's full of the good stuff. Flavouring the noodles with a dressing is genius, and a runny fried egg on top is a bit of an added bonus. Drizzle with lots of chilli sauce to ensure it gives you a slap around the face, and tuck in.



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.



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.



Jamie's top tip: Using buckwheat noodles in this dish like you see in the picture is really nice – they're a little bit more expensive but have a great flavour and texture. Just make sure you check the packet instructions in case they take longer to cook. Feel free to also ring the changes by adding any other fresh seasonal veg, or leftovers you have in the fridge.

Nutritional Information

Hungover noodles

Crunchy veg, egg noodles & a runny egg

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This super-tasty, quick noodle recipe is perfect when you’re feeling a little down in the dumps
Serves 4
20m
Super easy
Method

This super-fast, super-tasty meal is perfect when you're feeling a little down or, let's be honest, a bit hungover, as it's full of the good stuff. Flavouring the noodles with a dressing is genius, and a runny fried egg on top is a bit of an added bonus. Drizzle with lots of chilli sauce to ensure it gives you a slap around the face, and tuck in.

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.

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.

Jamie's top tip: Using buckwheat noodles in this dish like you see in the picture is really nice – they're a little bit more expensive but have a great flavour and texture. Just make sure you check the packet instructions in case they take longer to cook. Feel free to also ring the changes by adding any other fresh seasonal veg, or leftovers you have in the fridge.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 537 27%
  • Carbs 48.3g 19%
  • Sugar 7g 8%
  • Fat 25.1g 36%
  • Saturates 5.2g 26%
  • Protein 25.1g 56%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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