Tesco Food Officialのインスタグラム(tescofood) - 6月4日 19時02分

Next-level noodles with oodles of veg!

Head to our highlights for the latest lunch idea from @ジェイミー・オリヴァー - his deliciously simple veggie noodles, which make up 2 of your #5aDay.

#TescoandJamie #EatMoreVeg

Ingredients:
5cm 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
500g fresh or frozen broccoli
250g medium egg noodles
200g mangetout
4 large free-range eggs
olive oil
optional: hot chilli sauce, to serve

Method:
1. Peel the ginger and garlic and finely grate into a large bowl.

2. Add the soy sauce, vinegar, sesame oil and a pinch of black pepper, then mix to make a dressing.

3. 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.

4. Drain it all well, then toss in the bowl of dressing.

5. 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). 6. 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.

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