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
 
 

Ingredients

 
  • 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
Servings: Change Serving
 
 

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.
 
 

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

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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