10 mins to prepare and 10 mins to cook
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
4 large free-range eggs
hot chilli sauce, to serve (optional)
Peel the ginger and garlic and finely grate into a large bowl.
Add the soy sauce, vinegar, sesame oil and a pinch of black pepper, then mix to make a dressing.
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.
Drain it all well, then toss in the bowl of dressing.
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.
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.
See more Jamie Oliver recipes
Cooking for children: There are no reference intakes for children and all of these recipes are based on recommendations for an adults portion size. In children of different ages and genders, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards