Noodle soup with tea eggs

The Chinese believe it’s bad luck to break noodles before cooking them.
chinese noodle soup

Recipe from: 23 January 2013
Preparation time: 15 min
Cooking time: 35 min


  • 4
    extra large eggs
  • 2
    Ceylon tea
  • 2
  • 2
    star anise (optional)
  • Soup:
  • 6
    vegetable stock
  • 4
    cm knob fresh ginger - sliced
  • 2
    cloves garlic - sliced
  • 1
    medium chilli - chopped (optional)
  • 2
    star anise
  • 1
  • 2
    soya sauce - plus extra for serving
  • 2
    wine vinegar
  • 4
    packets PnP 2-minute noodles
  • 1
    packet pak choi - chopped
  • 1
    packet spring onion - chopped
  • 1.5
    bean sprouts
Servings: Change Serving


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.

Read more on: poach  |  boil  |  traditional  |  recipe  |  eggs  |  asian


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