• 2 large eggs Egg, whole, boiled
• 180g udon noodles Udon Noodles
• 80g red cabbage Red Cabbage, raw
• 80g bean sprouts Bean Sprouts
• 25g sweet chilli sauce Sweet Chilli Sauce
• 15g juice of ½ lime Lime
• 5g soy sauce Soy Sauce
• 10g spring onions Spring Onions

1. 1

   Prep everything first: wash and trim the red cabbage and beansprouts, then measure out the sauce ingredients.

2. 2

   Loosen the udon noodles in boiling water for 2 minutes and drain.

3. 3

   Lower the eggs into boiling water and cook for 6½ minutes, then cool in cold water and peel.

4. 4

   Combine the sweet chilli sauce, lime and soy, and toss through the protein and veg in the final minute of cooking.

5. 5

   Meanwhile, steam or stir-fry the red cabbage and beansprouts for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: udon noodles first, then the veg and soft-boiled egg, spooning over any remaining sauce. Finish with the spring onions.

Tap ingredients and steps to tick them off as you cook.