Start or end your day with these delicious "hangover noodles"

I'd like to think we've all been there. After imbibing just a little too much, you're left with a collage of emotions. You're tired. You're hungry. More specifically, you want something loaded with carbs and grease. Something that will leave your lips glistening and your hunger defeated.

Hell, whole companies have built businesses off the backs of these drunken hankerings. Are you really going to eat Checkers or Rally's while the sun is still shining? I don't think so. Will you happily shovel that double cheeseburger, you know -- the one you pulled out from a bag that is already suspiciously stained with grease, into your mouth? After a couple of drinks, a wise man would wager that you would.

This meal embraces that spirit, and it comes together fast. This is great as a quick weeknight dinner recipe, or it even works as a unique spin on breakfast food for the weekend.

Ingredients:

1 lb ground pork

1 lb noodles prepared to package instructions, udon or yakisoba preferred

1 small to medium cabbage, shredded

2 eggs

2 Tbsp spicy chili crisp, I prefer Lao Gan Ma

4 gloves of garlic, finely minced

1 nub of ginger, about the size of your thumb, finely minced

1 Tbsp Chinese five-spice seasoning

1 Tbsp crushed dried red chili flakes

4 Tbsp of soy sauce or tamari

2 Tbsp hoisin sauce

1 Tbsp canola oil

1 Tbsp sesame oil

Cilantro, minced, for garnish

Green onions, thinly sliced, for garnish

1 lime, halved, to be added after plating.

The process:

Step one: Cook the noodles ahead of time, according to package instructions, if needed. Make sure to read the package instructions, as some noodles will need to be boiled for a few minutes before being added to your dish. Whereas some noodles will be fine to add straight from the packaging. In this recipe, I used a thin udon noodle.

Step two: Start cooking your ground pork. Using a wok, (or, if you don't have a wok, a large pan) cook the pork in a tablespoon of canola oil. Season it with the Chinese five-spice seasoning, the red chili flakes, the garlic, and the ginger.

Step three: Once the pork is mostly cooked, add in 2 Tbsp of hoisin and 2 Tbsp of soy sauce and mix well. Once the pork is cooked through, remove it from the wok and hold it on the side.

Step four: Toss in your shredded cabbage, allowing it to cook and soften in the fat that has rendered out of the ground pork.

Step five: Once the cabbage has cooked and softened, reintroduce the pork to the wok. Once well mixed with the cabbage, add in your noodles and the remaining 2 Tbsp of soy sauce and hoisin. Make sure to mix well, and season to taste if needed. If it's too salty, add a little hoisin. If it's too bland, add a little soy sauce.

Step six: Once satisfied with the taste, add the 1 Tbsp of sesame oil to the noodles and mix well. Keep this on low heat, occasionally stirring it, while you move on to the next step.

Step seven: In a nonstick pan, heat up 2 Tbsp of spicy chili crisp, making sure to get a good amount of oil as well. Once hot, add two eggs to begin fry. Add your first egg and allow 15 seconds for it to begin to settle before adding your second egg. Baste the eggs with the residual chili oil to help the whites cook.

Step eight: It's time to plate everything up. Add your noodles to your plate or bowl and generously add the juice of half a lime across the noodles. Add your chili crisp fried egg on top of this, and then garnish with cilantro and green onion.

Note: This recipe can easily feed 2-4 people, depending on how hungry everyone is. The only modification that would need to be made is frying additional eggs and providing an additional half lime for each serving.