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.