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Spiced Granny Smith

yoghurt
&
brown sugar cake

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.

Ingredients

-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 

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