Noodle soup with tea eggs

Recipe from: 23 January 2013
chinese noodle soup

Ingredients 17
Servings 1
Minutes 00:15

Ingredients

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

Method

00:15
 
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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