Hungover Noodles

Serves: 4 Total time: 20 minutes

This super-fast, super-tasty meal is perfect when you’re feeling a little down or, let’s be honest, a bit hungover. It’s full of good stuff. Flavoring the noodles with a simple dressing is genius, and a runny fried egg on top is a bonus. Drizzle with lots of chili sauce for that slap-around-the-face kick.

Ingredients

• 1 thumb-sized piece of gingerroot
• 2 cloves garlic
• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons rice wine vinegar
• 3 tablespoons Asian sesame oil
• 1 head of Napa cabbage
• 1 lb fresh or frozen broccoli
• 8 oz medium egg noodles
• 7 oz snow peas
• 4 large eggs
• Olive oil
• Hot chili sauce, to serve

Instructions

1. Make the dressing: Peel the ginger and garlic, then finely grate them into a large bowl. Add the soy sauce, rice wine vinegar, sesame oil, and a pinch of black pepper. Mix well to combine.
2. Prepare the vegetables: Trim and finely shred the Napa cabbage. Cut the broccoli into small florets (if using fresh). Bring a large saucepan of salted water to a boil.
3. Cook the noodles and veg: Add the broccoli to the boiling water and cook for about 3 minutes. Add the noodles and cook according to package instructions (usually 3–4 minutes). In the final minute, add the snow peas. Drain everything well, then toss the noodles and vegetables in the bowl with the dressing.
4. Fry the eggs: Meanwhile, heat a little olive oil in a large non-stick frying pan over medium heat. Fry the 4 eggs until the whites are set but the yolks are still runny (or to your liking).
5. Serve: Divide the dressed noodles and vegetables between 4 bowls. Top each with a fried egg. Drizzle generously with hot chili sauce and serve immediately.

Tip: Buckwheat noodles (soba) work beautifully here too — they have great flavor and texture. Just check the package instructions as they may take a bit longer to cook. Feel free to add any other fresh seasonal vegetables or leftovers you have in the fridge.