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Tea eggs with Asian noodles

Tea eggs with Asian noodles

Tea eggs 3340



  • 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


  • 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


1. 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.

2. 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.

3. Remove 1 cup of the cooking liquid and set aside. Discard remaining cooking liquid.

4. Cook noodles according to packet instructions. Refresh and set aside.

5. 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.

6. 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.

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