Pippa Middlehurst's Hangover Noodles

Pippa Middlehurst aka Pippy Eats, is an Asian food enthusiast and former cancer researcher. Two things you might not put together, but her close attention to detail - needed in a lab - and curiosity around Asian spices and flavours have made it a recipe worth repeating. Her Instagram is a beautiful collage of noodles, dumplings and perfectly cooked six minute eggs. And her Instagram stories give us countless hours of entertainment. Her FIRST BOOK aptly titled ‘Dumplings & Noodles’, is available now.

Listen back to Pippa on the show!

On The Shift Show we made ‘Hangover Noodles’ an easy noodle dish you can make when you’re feeling a bit worse for wear, or just can’t be arsed to cook something super complex and long winded.

INGREDIENTS

Noodles - preferrably soba noodles or any kind of dry noodle - just so it’s super easy for YOU!

Chinkiang Black Vinegar - you can also substitute balsamic or sherry vinegar for this

Chilli oil (optional)

Light soy sauce

A green vegetable eg. broccoli, pak choi, green beans

1 egg

Optional additions: sesame seeds, peanuts, crispy shallots, radish, carrot, cucumber.

METHOD

Start with your veg, depending on what you’re using, you’ll need to cook them. We used broccoli for ours. Ideally you want to be cooking the broccoli on a griddle pan as that gives it a great char, adding to the flavour of the dish. If no griddle pan is available to you, pre-heat your oven to 180C and roast them in a bit of oil.

While your veg is cooking, get your dressing going. Grab a bowl or a jar (and lid), add 1 tablespoon of light soy sauce, 1/2 tablespoon vinegar and 1 tablespoon of chilli oil (optional). If you prefer things with a little more tang or heat, go ahead and doctor it to your taste. Give that a whisk, mix or shake and set aside.

Now on to your toppings - we shredded carrots on a grater, julienned some cucumber, had some sesame seed and crispy shallots. These are just extra little bits to add to your dish and give it another element of texture and flavour. Set those aside.

CHECK ON YOUR VEG! It might be done :) Set to the side if so.

Last two bits you want to be doing at the same time - get your water for your noodles on a rapid boil and your wok or saucepan on a high heat for your egg. Once those are ready to go, drop in your noodles and drop in your egg. You want your egg to have a nice crispy skirt, a wok is ideal for this as the curve allows the heat to crisp up the edges of the egg and not overcook the yolk.

Once your noodles are ready, run them under cold water to stop them from cooking further, add to your bowl with your sauce, or add your sauce from your jar to a bowl, and give them a nice mix.

Now let’s get creative with plating! Lay your noodles on your bowl or plate, whatever you are using to enjoy them out of. Lay your egg on top or maybe on the side. Add your extra bits and veg and ENJOY!