Hangover noodles

Name: Hangover noodles
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 walnut-sized piece of ginger; 1 Garlic clove; 4 TABLESPOONS Soy sauce; 3 TABLESPOONS rice vinegar; 4 TABLESPOONS Sesame Oil; 500 g Broccoli; 300 g Sweet peas; 1/2 Head Chinese cabbage; 7-10 Tbsp Salt; 400 g Wholemeal spaghetti; 1 TABLESPOON Sunflower oil; 4 Eggs (size M)

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 walnut-sized piece of ginger
1 Garlic clove
4 TABLESPOONS Soy sauce
3 TABLESPOONS rice vinegar
4 TABLESPOONS Sesame Oil
500 g Broccoli
300 g Sweet peas
1/2 Head Chinese cabbage
7-10 Tbsp Salt
400 g Wholemeal spaghetti
1 TABLESPOON Sunflower oil
4 Eggs (size M)

Directions

1
For the sauce, peel the ginger and garlic and chop very finely. Stir in soy sauce, vinegar and sesame oil.
2
Cut broccoli into florets from the stalk, wash and cut smaller depending on size. Wash sugar snap peas. Clean and wash the Chinese cabbage and cut it into strips from the stalk. Blanch broccoli and sugar snap peas in boiling salted water for about 3 minutes.
3
Add the Chinese cabbage for 10 seconds. Pour vegetables into a sieve and drain. Mix dressing and vegetables.
4
Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Heat sunflower oil in a frying pan and fry the eggs in it for about 5 minutes to make fried eggs. Season with salt. Drain the noodles, put them back into the pot and fold in the vegetables.
5
Arrange noodles and eggs on plates.