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.