This super-tasty, quick noodle recipe is perfect when you’re feeling a little down in the dumps.

Ingredients:

• 5 cm 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 free-range eggs
• olive oil
• hot chili sauce, to serve

Method: (6 Steps)

• 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.