Asian noodles with vegetables and fried egg

Name: Asian noodles with vegetables and fried egg
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 piece(s) (about 20 g) Ginger; 1 garlic clove, 4 tablespoons soy sauce; 3 TABLESPOONS Rice vinegar (alternatively white wine vinegar); 4 TABLESPOONS Sesame oil (alternatively sunflower oil); 7-10 Tbsp salt, 500 g broccoli; 300 g Sweet peas; 1⁄2 Head Chinese cabbage; 400 g Wholemeal spaghetti; 1 TABLESPOON Sunflower oil; 4 Eggs

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

In no time at all: Instead of waiting for the delivery service, you can cook yourself delicious Asian noodles in 25 minutes.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 piece(s) (about 20 g) Ginger
1 garlic clove, 4 tablespoons soy sauce
3 TABLESPOONS Rice vinegar (alternatively white wine vinegar)
4 TABLESPOONS Sesame oil (alternatively sunflower oil)
7-10 Tbsp salt, 500 g broccoli
300 g Sweet peas
1⁄2 Head Chinese cabbage
400 g Wholemeal spaghetti
1 TABLESPOON Sunflower oil
4 Eggs

Directions

1
Peel ginger and garlic and chop very finely. Mix with soy sauce, vinegar and sesame oil.
2
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Clean broccoli, divide into florets, wash. Clean and wash the mangetouts. Clean and wash the Chinese cabbage, cut out the stalk. Cut cabbage into fine strips.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Heat sunflower oil in a pan. Fry the eggs in it to make fried eggs. Season with salt.
4
Add the broccoli and sugar snap peas to the noodles about 3 minutes before the end of cooking time. Add cabbage and cook for about 10 seconds. Drain everything and mix with the sauce. Arrange noodles and fried eggs.