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Tea Eggs with Asian Noodles

Give your eggs the royal treatment with this jazzed up version of vegetarian 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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Food Magazine: Tea Eggs with Asian Noodles
Tea Eggs with Asian Noodles
Give your eggs the royal treatment with this jazzed up version of vegetarian noodles.
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