call these “hangover” noodles because what is better when one is feeling undone than a plate of noodles, a crispy egg and masses of chilli oil? Throw in a handful of root veg and you have a nutritious feast on your hands, rich with garlic and ginger. Even if the odds of my getting a hangover this month are about as high as my chances of dancing ’til dawn, these lip-smacking noodles should perk things up – perhaps set with a glass of manzanilla. After all, January is a particularly dreary month. Hangover noodles with shredded roots and crispy eggs The key to feeling great is all the veg – this is my current favourite way of eating a bundle of winter roots. Prep 10 min Cook 20 min Serves 2 100g egg noodles 3 tbsp vegetable oil 1 garlic clove, peeled and sliced into matchsticks 1 small thumb ginger, peeled and sliced into matchsticks 2 carrots, peeled and shredded 6 spring onions, trimmed and thinly sliced 100g celeriac, peeled and julienned 100g beansprouts For the sauce 1½ tbsp soy sauce ½ tbsp sesame oil ½ tbsp hoisin sauce 1 tbsp rice vinegar To garnish 2 tbsp vegetable oil 2 eggs 2 tsp sesame seeds, toasted Chilli oil, to serve Cook the noodles according to packet instructions, then rinse and leave to air-dry in a colander. In a large frying pan or wok, heat a tablespoon of the oil and stir-fry the garlic and ginger over a medium-high heat. The moment they start colouring, add the vegetables except for the beansprouts and cook, stirring constantly, for a few minutes until just wilted. Empty into a bowl and keep to one side. Stir together the sauce ingredients in a small bowl. Wipe the pan clean, turn the heat up to medium-high and add the remaining two tablespoons oil. Once sizzling hot, add the noodles and spread them out across the pan. Fry for a few minutes a side, until they are looking delicious and golden. Now return the vegetables to the pan along with the beansprouts and pour in the sauce. Stir briefly to combine, then turn the heat to low to keep warm while you cook the eggs. In a small frying pan, heat the vegetable oil over a medium heat and, once sizzling, crack in the eggs. Cook for one to two minutes, spooning the hot oil over the whites, until the edges are golden and crisp, then use a slotted spoon to scoop on to kitchen paper to drain. Serve the eggs over the noodles sprinkled with sesame seeds and the chilli oil. And for the rest of the week Try swapping in parsnips for the celeriac for a sweeter, nuttier taste, or throw in shredded leftover cabbage to bulk up the veg. Eat the crispy egg with everything; I love it with chilli jam, watercress and toasted hazelnuts.