Matchstick veg with sesame noodles

  • 2 nests of rice noodles
  • 2 free range eggs
  • 1/2 veg stock pot made up to 100ml stock
  • 2 tsp soy sauce
  • 2 tsp rice wine vinegar
  • 1 clove garlic minced
  • 2cm piece root ginger, finely chopped
  • ¼ to ½ teaspoon red pepper flakes (to taste)
  • 1 large carrot cut into matchsticks
  • 2 small baby turnips cut into matchsticks
  • 1/4 red cabbage head finely shredded
  • 1 tablespoon sesame seeds
  • small bunch of coriander, leaves chopped
  • 1 tsp sesame oil to dress
  • pinch of sugar
  1. Place the noodles in a large bowl and cover with warm water. Soak for at least 3-4 minutes, until soft. Drain and set aside.
  2. Mix the stock, vinegar sugar and soy sauce in a small bowl. Combine the garlic, ginger and pepper flakes in another bowl. Set aside.
  3. Fry the eggs in a good lug of oil ensuring the tops get cooked too. If you like a runny egg, a couple of minutes will do
  4. Heat a wok or frying pan over high heat until smoking hot. Swirl in a tablespoon of (plain) oil and  add the garlic, ginger and chilli flakes. Stir-fry for a few seconds only and add the carrots, turnips, cabbage. Cook for 1 minute before adding the stock mixture, and stir-fry for 1 minute further.
  5. Add the noodles  and sesame seeds, reduce the heat to medium-high and stir-fry 1 to 2 minutes – the vegetables should be crisp and tender.
  6. Add the coriander and sesame oil, remove from the heat and serve.