Savoy cabbage noodles with ginger and a fried egg

• 180 g dried egg noodles or wheat noodles
• 350 g savoy cabbage, tough core removed and thinly sliced
• 2 eggs
• 1 tbsp neutral oil
• 2 tsp neutral oil, for frying the eggs
• 15 g fresh ginger, finely grated
• 1 clove garlic, finely chopped
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 2 tbsp water
• 1 tsp sesame oil
• 2 scallions, thinly sliced
• 1 tbsp sesame seeds

How to make it

1. 1

   Cook the noodles according to the package directions. Drain and set aside.

2. 2

   Heat 2 teaspoons of neutral oil in a large frying pan or wok over medium heat. Fry the eggs as desired, remove them from the pan and place them on a plate.

3. 3

   Add the remaining tablespoon of oil to the same pan. Add the savoy cabbage and cook for 3 minutes, tossing regularly. The cabbage can soften, but should still have a little bite.

4. 4

   Stir in the ginger and garlic and cook for 30 seconds. In a small bowl, mix the soy sauce, rice vinegar, honey and water. Pour this into the pan with the cabbage and stir.

5. 5

   Add the noodles and toss for 1 to 2 minutes, until they’re hot and coated in sauce. Remove the pan from the heat and stir in the sesame oil.

6. 6

   Divide the noodles and cabbage between two bowls. Top each serving with a fried egg and finish with scallions and sesame seeds.