Hungover Noodles

By The Student Body Team

time: 25-30 minutes / $4.50 per portion / best for: the day after


5 cm piece of ginger

1 clove of garlic

2 tablespoons low-salt soy sauce

3 tablespoons rice wine vinegar (or apple cider vinegar)

3 tablespoons sesame oil

1 cabbage (or Chinese cabbage)

500g fresh or frozen broccoli

250g medium egg noodles (for vegan option use soba, udon or rice noodles)

200g green beans

4 large free-range eggs (*for vegan sub silken or lightly fried firm tofu)

olive oil

Hot chilli sauce, to serve


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.

Nutritional Information