Tea Eggs with Asian Noodles
Tea Eggs with Asian Noodles
- Preparation time 155 mins
- Serves 4 people
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Ingredients
TEA EGGS
- 1 tablespoon Chinese five spice
- 1 cup (250ml) dark soy
- 3/4 cup brown sugar
- ¼ rice wine vinegar
- 2 black tea bags
- 2 cups (500ml) water
- 8 eggs, at room temperature
ASIAN NOODLES
- 350g fresh egg noodles
- 2 tablespoons sesame oil
- 1 bunch broccolini, trimmed
- 200g Asian mushrooms chopped
- 1 tablespoon sliced ginger
- 4 green onions, shredded
- 1 long red chilli, thinly sliced
- Baby purple shiso, optional, to serve
Method
- 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.
Nutritional Information
- Serving size 348g
- Energy 1740kJ 416kcal
- Protein 22.8g
- Total fat 19.9g
- Saturated fat 4.2g
- Carbs (total) 34g
- Carbs (sugar) 9.7g
- Sodium 848mg
- Fibre 3.6g
- Vitamin D 6.8µg
All nutrition values are per serve.