Noodles with lots of stir-fry veg in a bowl with a fried egg on top

Super-easy veggie noodles

Name: Super-easy veggie noodles
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 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 mangetout; 4 large free-range eggs; olive oil; hot chilli sauce, to serve

Crunchy veg, egg noodles & a runny egg

Vegetarian Dairy-free

20 mins

Super easy

serves 4

About the recipe

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.

nutrition per serving

Calories

24%

Fat

30%

Saturates

20%

Sugars

Salt

28%

Protein

48%

Carbs

20%

Fibre

of an adult’s reference intake

Recipe From

Jamie: Keep Cooking and Carry On

By Jamie Oliver

Watch the show Get the recipes

Ingredients

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 mangetout

4 large free-range eggs

olive oil

hot chilli sauce, to serve

Top Tip

Using buckwheat noodles, which you can 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.

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.

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.

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