Noodle soup with tea eggs

4 servings Prep: 15 mins, Cooking: 35 mins
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The Chinese believe it’s bad luck to break noodles before cooking them.

By Food24 January 23 2013
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Ingredients (16)

4 eggs — extra-large
2 cup ceylon tea
2 Tbs salt
2 star anise
Soup:
6 cup stock — vegetable
4 fresh ginger — sliced
2 garlic — cloves, sliced
1 chilli — chopped, optional
2 star anise
1 Tbs sugar
2 Tbs soy sauce
2 Tbs vinegar — wine
4 noodles — 2-minute
1 pak choy — chopped
1 spring onions — chopped
1.5 cup mixed bean sprouts
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Method:

Tea eggs: Place all the ingredients for the eggs in a small saucepan and bring to the boil. Cook for 3 minutes then remove eggs with a slotted spoon and cool under running water.
   
Carefully crack eggshells all over but don’t peel. Return eggs to hot tea and allow to stand for 20 minutes. Drain and peel.

 Soup: Heat stock, ginger, garlic, chilli and star anise in a pan and simmer for 15 minutes.

Add sugar, soy sauce, vinegar and noodles (without flavouring) to stock and simmer for 1-2 minutes.

Toss in vegetables and cook for a further minute. Serve topped with eggs and drizzled with soy sauce.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.
 



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