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 snow pea 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.

Tips

Easy swaps:

• Feel free to add any other fresh seasonal veg,or leftovers you have in the fridge.

• I use garlic,chilli and soy to flavour the noodles,but you could swap in a chilli garlic sauce,hoisin,or even black bean sauce if that's what you've got.

• Using buckwheat noodles,which you see in the picture,is really nice – they're a little bit more expensive than regular noodles,but have a great flavour and texture. Just make sure you check the packet instructions in case they take longer to cook. Of course,feel free to swap in any other noodles.

Jamie:Keep Cooking and Carry On,Fridays 7:30pm only on 10.