Tea Eggs with Asian Noodles

Tea Eggs with Asian Noodles

From Best Recipes

Give your eggs the royal treatment with this jazzed up version of vegetarian noodles.

Yield

4 Servings

Prep Time

15 minutes

Cook Time

20 minutes

Ingredients

  • 350 g fresh egg noodles
  • 2 tbs sesame oil
  • 1 bunch broccolini
  • 200 g Asian mushrooms chopped
  • 1 tbs ginger sliced
  • 4 spring onions shredded
  • 1 long red chilli thinly sliced
  • 1 bunch baby purple shiso *to serve *optional

Tea eggs

  • 1 tbs Chinese five-spice powder
  • 1 cup dark soy sauce
  • 3/4 cup brown sugar
  • 1/4 cup rice wine vinegar
  • 2 black tea bags
  • 2 cups water
  • 8 eggs room temperature


Method

  • Tea eggs: Place Chinese five spice, soy, brown sugar, vinegar and tea bags in a medium saucepan. Add the water and bring to the boil over high heat.
  • Add the eggs and cook for 3 minutes. Carefully remove with a slotted spoon. Place in a bowl and gently tap the shell with the back of a spoon. Return the eggs to the boiling cooking liquid and remove from heat. Cover and leave for at least 2 hours to marinate and cool.
  • Remove 1 cup of the cooking liquid and set aside. Discard remaining cooking liquid.
  • Cook noodles according to packet instructions. Refresh and set aside.
  • Heat oil in a large wok or frying pan. Add broccolini and cook for 3 minutes, then add mushrooms. Cook for another 3 minutes. Add ginger and reserved cooking liquid and cook for 1 minute.
  • To serve, peel the eggs and halve some of them. Divide noodles and vegetables between bowls. Drizzle with cooking liquid. Top with eggs, scatter with green onions, chilli and shiso (if using).

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