This spicy recipe by Australian Eggs is for the Lunar New Year; it's is fresh, healthy and a perfect way to celebrate this wonderful event.
The colourful tea eggs with Asian noodles is a great way to introduce some delicious Asian flavours to your diet, and is bound to steal the spotlight at any Lunar New Year dinner parties this week.
Packed full of protein, fibre, potassium and other important nutrients, this unique dish is a fun and healthy way to feed the whole family.
Prep: 15 minutes (plus 2 hours cooling)
Cooking: 20 minutes
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
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.