HANGOVER NOODLES

CHARRED BROCCOLI SOBA

INGREDIENTS:

(Serves 2)

1 handful of tenderstem or purple sprouting broccoli, any leaves removed (around 100g/4oz); about 100g dried soba noodles (2 nests); 1tsp sesame oil; 1tsp neutral oil; ½ red chilli, deseeded and diced; ½ garlic clove, diced; 2 radishes, sliced; 1 spring onion, sliced; 2tsp sesame seeds, toasted; 2tsp fried crispy shallots (storebought); 1 fried egg, to serve (optional); For the seasoning sauce:; 1tbsp light soy sauce; ½tbsp Chinkiang black rice vinegar 1tbsp chilli oil (preferably homemade); ¼tsp light brown sugar

METHOD:

1. Mix together all the ingredients for the seasoning sauce in a small bowl.

2. Heat a griddle pan on a high heat and lay the broccoli in the hot pan. After two to three minutes, you should begin to smell that lovely charring aroma, at which point you should check the broccoli and turn it over. Keep an eye on it as it cooks and remove from the pan when it is evenly charred on both sides. Set aside.

3. Cook the noodles until al dente in a pan of boiling salted water for three minutes. Once the time is up, tip them into a colander and rinse under cold water. This keeps the noodles bouncy and separate – don’t skip this step, or you risk creating a sticky ball of gunk! Add the sesame oil to the noodles while they’re in the colander, to coat them. Leave them in the colander.

4. Heat the neutral oil in a wok or frying pan over a medium-high heat and add the chilli and garlic. Stir-fry for one minute, keeping them moving in the wok to avoid burning. Throw the broccoli into the pan, followed by the noodles, and stir-fry for 30 seconds. Add the radishes and spring onion, then remove the wok from the heat. Pour the seasoning sauce over the noodles and mix.

5. Sprinkle over the toasted sesame seeds and crispy shallots and serve with a fried egg, if you like!