Thomasina Miers’ recipe for hangover noodles and crispy eggs | The simple fix


I call these “hangover” noodles because what is better when one is feeling undone than a plate of noodles, a crispy egg and masses of chilli oil? Throw in a handful of root veg and you have a nutritious feast on your hands, rich with garlic and ginger. Even if the odds of my getting a hangover this month are about as high as my chances of dancing ’til dawn, these lip-smacking noodles should perk things up – perhaps set with a glass of manzanilla. After all, January is a particularly dreary month.

Hangover noodles with shredded roots and crispy eggs

The key to feeling great is all the veg – this is my current favourite way of eating a bundle of winter roots.

Prep 10 minCook 20 minServes 2

100g egg noodles3 tbsp vegetable oil1 garlic clove, peeled and sliced into matchsticks1 small thumb ginger, peeled and sliced into matchsticks2 carrots, peeled and shredded6 spring onions, trimmed and thinly sliced100g celeriac, peeled and julienned100g beansprouts

For the sauce1½ tbsp soy sauce½ tbsp sesame oil½ tbsp hoisin sauce1 tbsp rice vinegar

To garnish2 tbsp vegetable oil2 eggs2 tsp sesame seeds, toastedChilli oil, to serve

Cook the noodles according to packet instructions, then rinse and leave to air-dry in a colander.

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