Tea eggs with noodles

  • Nov 11, 2020

2 servings:

  • 4 tea eggs
  • 150-200g egg noodles
  • 1.5 Tbsp dark soy sauce
  • 2 Tbsp rice wine vinegar
  • 2 bird's eye chilli
  • 1 tsp chilli oil
  • 2/3 tsp ginger ground
  • 1 bunch Chinese broccoli
  • 8-10 white cup mushrooms (sliced)
  • Some coriander

Step 1

Make tea eggs following this link here Marbled tea eggs.

Step 2

Heat up 1 cup of the tea eggs cooking liquid in a separate pot. Add mushrooms, chilli, ginger ground and Chinese broccoli. Cook for ~2 minutes.

Step 3

Lower the heat to medium, add dark soy sauce, rice wine vinegar and chilli oil. Simmer for another 1 minute.

Step 4

Cook noodles according to package instructions. Add the sauce with vegetables. Top with tea eggs and some corriander. Ready to serve.