This easy Tea Eggs recipe served with Asian noodles is a wonderful dish to celebrate Chinese New Year. Plus these tea eggs make for a show stopping dish to serve at your next dinner party.
Tea Eggs
Ingredients
1 tablespoon Chinese five spice
1 cup (250ml) dark soy
3/4 cup brown sugar
ΒΌ rice wine vinegar
2 black tea bags
2 cups (500ml) water
8 eggs, at room temperature
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.
Asian noodles
Ingredients
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
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.
