Hungover noodles is a Jamie Oliver recipe which he describes on his website as comfort in a bowl and a perfect recipe for when you’re feeling a little down in the dumps.

Well, I can tell you that it is great at any time, down in the dumps or not. It’s really tasty and it is so ridiculously quick and easy to pull together. Ideal for a mid-week meal.

It has become a firm family favourite…with a few tweaks!

I go with whatever veg I have or fancy, there’s usually broccoli, carrots, sugarsnap peas and edamame in the mix. As Jamie mentions, it works well with a variety so you can use up what you have or choose seasonal vegetables.

Jamie boils the noodles and throws the veg in the same pan and whilst this is quick and easy and does save on pans, I much prefer to stir fry the veg. I love the flavour and colour of stir fry vegetables and it allows me to keep the veg separate from the noodles to prevent any fussy eating tantrums!

I like to fry the eggs with some sesame seeds with extra on the table for the children to sprinkle over their dishes.

We’re nut freaks in our house, and love them especially with noodle dishes, so this is one of our additions to the recipe, along with some chopped spring onions to sprinkle on the top.

As for the sauce, it’s a perfect, but the children enjoy hoisin sauce with theirs, also one of Jamie’s suggestions.

What is absolutely essential is the chilli – Jamie recommends chilli sauce, but what you really want is some Laoganma crispy chilli oil!

My version of Jamie Oliver’s Hungover noodles

Serves 4

Ingredients	Equipment to have ready
5 cm piece of ginger, peeled	Large saucepan
1 clove of garlic, peeled	Wok or large frying pan
2 tbsp low-salt soy sauce	Frying pan
3 tbsp rice wine vinegar	Measuring spoons
3 tbsp sesame oil	Small mixing bowl
Your choice of vegetables, chopped to similar sizes (enough to serve four)
1 tbsp groundnut oil
4 portions egg noodles
4 eggs
Sesame seeds
Olive oil for frying the eggs
Laoganma crispy chilli oil
Peanuts (we like dry roasted with this dish)
2 spring onions

Method

1. Finely grate the ginger and garlic into a small mixing bowl.
2. Add the soy sauce, rice wine vinegar and sesame oil and mix to create a dressing.
3. Heat the wok and add the groundnut oil.
4. Throw in the veg, starting with the harder vegetables that take longer to cook, and finishing with the quick cook veg like sugarsnap peas or mangetout and edamame.
5. Once the veg is coloured throw in a few drops of water to create some steam and finish the cooking process. You can do this a few times until the vegetables have soften slightly.
6. Boil the noodles until just soft then drain.
7. Fry the eggs with a little olive oil and sprinkling some sesame seeds on the top.
8. To serve, lay the noodles in a bowl, top with veg, pour over the dressing, sprinkle with sesame seeds, peanuts and spring onions, top with a fried egg and drizzle over some crispy chilli oil.