Ginger Basil Noodles
Cut your spring onions into slices. Cut the ginger into matchsticks. Chop the garlic into discs. Finely chop the basil.
For the sauce, mix together your chilli oil, soy sauce, rice wine vinegar, sesame oil and sugar. Set aside.
Get a wok over a medium heat and pour in a glug vegetable oil. Add the ginger and spring onions (saving a few for garnish) and fry for 3 minutes until they lightly colour, then scrape in the garlic. Cook for 2 more minutes.
In another pan, boil your water and add the stock cube. Once dissolved add your noodles and cook until soft, according to packet instructions.
Get the wok back on the heat and place in the drained noodles (without tipping away the water) along with your chilli sauce and basil (saving some for garnish). Toss everything together and mix it well.
In the leftover noodle water, boil your eggs for 5 minutes then remove and place in cold water to stop them from cooking and help to remove the outer shells.
You’re now ready to plate up. Dish your noodles into four bowls, peel your eggs and place them on top. Finally, add a drizzle of chilli oil, your remaining basil and spring onions then tuck in! Enjoy!